Irish Smoked Cod and Cheddar Pie


Irish Smoked Cod and Cheddar Pie is a comforting and flavorful dish that combines smoked cod fish with creamy cheddar cheese, all baked together in a golden pastry crust. This hearty pie showcases the rich flavors of Irish seafood and dairy, making it a delightful meal for any occasion.


Smoked fish pies have been a part of Irish cuisine for centuries, particularly in coastal regions where fish was abundant and preserved through smoking. This tradition of using smoked fish in savory pies reflects Ireland's reliance on locally sourced ingredients and its love for hearty, filling dishes. Modern adaptations, like adding cheddar cheese to the filling, add a delicious twist to this classic recipe.


For the Filling:

500g smoked cod fillets, skinless

200g mature cheddar cheese, grated

1 onion, finely chopped

2 cloves garlic, minced

200ml heavy cream

200ml fish or vegetable broth

2 tbsp butter

2 tbsp all-purpose flour

1 tbsp Dijon mustard

Fresh parsley, chopped

Salt and pepper, to taste

For the Pastry:

300g all-purpose flour

150g unsalted butter, cold and cubed

1 egg, beaten

Cold water, as needed

Salt, a pinch


Prepare the Smoked Cod:

Preheat the oven to 180°C (350°F).

Place the smoked cod fillets in a baking dish and bake for 15-20 minutes until cooked through. Let them cool slightly, then flake the fish into bite-sized pieces.

Make the Filling:

In a saucepan, melt butter over medium heat. Add chopped onions and garlic, sautΓ© until softened.

Stir in flour to make a roux, then gradually pour in the broth and cream, whisking constantly to avoid lumps.

Cook until the sauce thickens. Remove from heat and stir in grated cheddar cheese until melted.

Add Dijon mustard, chopped parsley, salt, and pepper. Fold in the flaked smoked cod.

Prepare the Pastry:

In a mixing bowl, combine flour and salt. Rub in cold cubed butter until the mixture resembles breadcrumbs.

Gradually add beaten egg and cold water, mixing until the dough comes together.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Assemble the Pie:

Roll out the chilled pastry dough on a floured surface to fit a pie dish.

Transfer the pastry to the pie dish, trim the edges, and prick the base with a fork.

Pour the smoked cod filling into the pastry-lined dish.

Roll out the remaining pastry to make a lid for the pie. Place it over the filling, crimp the edges to seal, and make a few slits on top for steam to escape.

Bake the Pie:

Brush the pie with beaten egg wash for a golden finish.

Bake in the preheated oven at 180°C (350°F) for 30-35 minutes until the pastry is golden brown and the filling is bubbling.

Serve and Enjoy:

Let the pie cool slightly before slicing.

Serve Irish Smoked Cod and Cheddar Pie with a side of green salad or mashed potatoes.


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Enjoy the delightful flavors of Irish Smoked Cod and Cheddar Pie, a true taste of Ireland's culinary heritage!

This recipe combines the best of Irish flavors in a comforting pie format. Feel free to adjust the ingredients and proportions according to your taste preferences. Happy cooking and savoring this delicious Irish dish!

Emerald Isle Eats