2 ¾ cups milk, divided

1 bay leaf

1 ½ pounds cod fillets, skinned, deboned and cut into 1.5” chunks

½ pound smoked salmon fillet, skinned, deboned and cut into 1.5” chunks

6 tablespoons Kerrygold

Salted Butter

1 medium onion, diced

2 large carrots, peeled and chopped

8 ounces sliced mushrooms

3 tablespoons flour

½ cup dry white wine (or vegetable broth)

1 cup peas

Pinch of crushed red pepper

¼ cup freshly chopped dill

Kosher salt and ground pepper

1 ¾ pounds russet potatoes, peeled and cut into chunks

2 ounces grated Kerrygold Aged Cheddar Cheese


  1. Preheat oven to 350°F.
  2. Place potatoes in a large saucepan filled with cold water. Bring to a boil and cook until potatoes are tender. Drain thoroughly. Add 2 tablespoons Kerrygold Butter and ¼ cup milk to potatoes & mash until smooth. Keep warm.
  3. While potatoes are cooking, bring 2 ½ cups milk and bay leaf to a simmer over medium heat in a saucepan. Add cod and salmon and simmer for 5-7 minutes. (Reposition fish as needed to ensure they are mostly covered with liquid.) Remove fish from milk using slotted spoon. Discard bay leaf. Set milk aside.
  4. Melt two tablespoons Kerrygold Butter in a large, 12” skillet over medium heat. Add onion, carrots and mushrooms, season with salt and pepper and sauté for 7-8 minutes.
  5. Sprinkle flour on top of vegetables, stir to incorporate and cook for 1 minute. Deglaze pan with wine and reduce liquid by ½ (less than a minute).
  6. Add peas to skillet along with reserved milk, fish, dill and crushed red pepper. Stir to combine. Cook for 7-10 minutes or until mixture has thickened, stirring occasionally. Season to taste with salt and pepper.
  7. Evenly spread mashed potatoes over top of fish mixture. Melt remaining 2 tablespoons Kerrygold Butter and drizzle over potatoes. Top with grated Kerrygold Aged Cheddar.
  8. Bake for 35 minutes or until potatoes are lightly browned and edges are bubbling. If you want a crispier topping once the fish pie is baked, broil using low heat for a few minutes.