Smokey Fish Pie

Too few ratings

Vlad

Community Member

Difficulty

Medium 👍
60
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
900 g potatoes
50 g butter
1 tbsp sunflower oil
50 g carrots
1 stalk celery
200 g smoked haddock
200 g cod fillets
75 g butter
75 g flour
500 ml milk
100 g cheddar cheese
1 tbsp Dijon mustard
salt
black peppercorn
4 heads spring onion
1 pinch salt
2 cloves garlic
50 g cheddar cheese
100 g Petit pois
50 ml milk

Utensils

  • saucepan (large)
  • frying pan
  • baking dish
  • saucepan
  • Step 1/4

    • 900 g potatoes
    • 50 g butter
    • 4 heads spring onion
    • 1 pinch salt
    • 50 ml milk
    • saucepan (large)

    Place the potatoes and a large pinch of salt in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 12-15 minutes or until tender when pierced with a fork. Drain and return the potatoes to the pan. Mash the potatoes with the butter and milk until smooth, then stir through the spring onion.

  • Step 2/4

    • 1 tbsp sunflower oil
    • 50 g carrots
    • 1 stalk celery
    • 200 g smoked haddock
    • 200 g cod fillets
    • 2 cloves garlic
    • 100 g Petit pois
    • frying pan
    • baking dish

    Boil the peas until ready. Heat the sunflower oil in a frying pan, add the garlic, carrot and celery and sauté until tender. Remove the vegetables from the pan and place in a large high-sided baking dish with the peas, haddock, cod and salmon chunks and set aside.

  • Step 3/4

    • 75 g butter
    • 75 g flour
    • 500 ml milk
    • 1 tbsp Dijon mustard
    • salt
    • black peppercorn
    • 100 g cheddar cheese
    • saucepan

    Melt the butter in another saucepan and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer and simmer for 2 minutes, stirring continuously, until the sauce becomes thick. Remove the pan from the heat and add in three- quarters of the grated cheese, (keeping the rest for the topping), the Dijon mustard and season with salt and black pepper.

  • Step 4/4

    • 50 g cheddar cheese

    Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the sauce over the fish and vegetables and mix to combine. Gently spread the mashed potato over the top, season with a little extra salt and black pepper, sprinkle on the reserved grated cheese and bake in the oven for 35 40 minutes until crisp and golden on top.

More delicious ideas for you