Smokey fish pie

By: Donal Skehan From: Kitchen Hero

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This recipe is classed as easy

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3.38 / 5 (16 votes cast)

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Prep time:
20 min
Cook time:
1 hr 15 min
Serves:
4-6

Donal Skehan uses haddock and cod in this creamy, cheesy potato topped bake

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Ingredients

  • 900 g potatoes, peeled and diced
  • 100 g butter
  • 4 spring onions, roughly chopped
  • 1 tbsp sunflower oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 large carrot, peeled and finely chopped
  • 3 sticks of celery
  • 300 g smoked haddock, skinned, boned and cut into chunks
  • 300 g cod fillets, skinned, boned and cut into chunks
  • 75 g plain flour
  • 500 ml warm milk
  • 110 g cheddar cheese, grated
  • 1 tsp mustard
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Preheat the oven to 200C/180 fan/gas mark 6. 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.

2. 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 25g of the butter then stir through the spring onions.

3. 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 haddock and cod chunks and set aside.

4. Melt the rest of 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 until the sauce becomes thick.

5. 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. Pour the sauce over the fish and vegetables and mix to combine.

6. 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.

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Latest Comment

 

how much cod please?

tobyjug3 tobyjug3  Posted 01 Mar 2013 11:35 AM
 

Something is not quite right with regards to ingredients! No Cod and since when do you skin and bone butter!?!!!!

MichelleT21176 MichelleT21176  Posted 20 Apr 2012 1:06 PM