Smoked fish pie with cheddar mash topping

servings8
2 hours

Ingredients

Fish pie filling

  • 350g of cod fillet, skinned
  • 350g of smoked haddock, undyed fillet
  • 1 small onion
  • 1 bay leaf
  • 450ml of milk

Cheesy mash topping

  • 1000g of King Edward potatoes
  • 50g of butter
  • 200g of cheddar, grated
  • 200ml of milk
  • salt
  • pepper

White sauce

  • 25g of butter
  • 25g of plain flour
  • 4 tsp fresh parsley, roughly chopped
  • salt
  • pepper

Method

1
Begin this fish pie recipe by placing the cod and haddock in a wide pan. Peel and quarter the onion and add along with the bay leaf to the fish. Pour over the milk
  • 350g of cod fillet
  • 350g of smoked haddock
  • 1 small onion
  • 1 bay leaf
  • 450ml of milk
2
Bring the milk up to the boil, reduce the heat and simmer for about 6 minutes. Remove the fish from the milk and place it on a plate
3
Flake the fish into chunky pieces and divide into 8 individual ramekins. Sieve the milk into a jug and set aside to use in the white sauce
4
Peel the potatoes and cut into 3cm chunks, place in a saucepan. Cover with water and add a pinch of salt. Bring the potatoes to the boil and simmer for about 20 minutes on a low heat
  • 1000g of King Edward potatoes
  • salt
5
When the potatoes are soft, drain, place the potatoes in a bowl and mash until smooth. Add the 50g of butter and 100g of the grated cheese as you mash
  • 50g of butter
  • 100g of cheddar, grated
6
Place the cold milk into a saucepan and bring to a simmer. Add this milk to the potatoes and beat. Season with salt and pepper. Once done, set the potato topping aside
  • 200ml of milk
  • salt
  • pepper
7
To make the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minute over a moderate heat. Gradually add all the set-aside fish poaching milk, whisking continuously
  • 25g of butter
  • 25g of plain flour
8
Simmer for 1-2 minutes, stirring, until you have a smooth, slightly thick sauce. Remove the sauce from the heat, season with salt and pepper and add the chopped parsley
  • salt
  • pepper
  • 4 tsp fresh parsley, roughly chopped
9
Pour the sauce over the fish in the ramekins. Arrange the mashed potato over the top of the sauce and sprinkle on the remaining grated cheese
  • 100g of cheddar, grated
10
Place in the oven at 180°C/Gas mark 4 and cook for about 30 minutes until bubbling and golden brown on top. Serve straightaway