Smoked Mackerel & Mashed Potato Pot Pies

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🥧 Smoked Mackerel & Mashed Potato Pot Pies

(Our seafood spin on a classic.)

Ingredients (makes 4–6 small pies)

• 2 cans Bar Harbor® Smoked Mackerel Fillets, drained & flaked
• 3 cups creamy mashed potatoes (leftovers work great)
• 1 small onion, finely chopped
• 2 carrots, diced
• 1 cup frozen peas
• 2 Tbsp butter
• 2 Tbsp flour
• 1½ cups milk (or seafood stock)
• 1 tsp Dijon mustard
• Salt & pepper to taste
• Optional: pinch of smoked paprika
• 1 sheet puff pastry (or pie dough), thawed
• 1 beaten egg (for brushing)

Directions

1. Make the filling: In a skillet, sauté onion & carrots in butter until soft. Stir in flour; cook 1 minute. Whisk in milk or stock until thick. Add Dijon, peas, flaked mackerel, salt & pepper.
2. Assemble pies: Spoon filling into small ramekins. Top each with a layer of mashed potatoes (or go full “pot pie” with pastry). If using pastry, cut circles to fit and lay over filling, crimp edges. Brush with egg.
3. Bake: 400°F for 20–25 minutes until golden and bubbly.
4. Serve: Hot at home…or portion into lidded containers for a decadent desk lunch.