Description
A comforting fish pie made with smoked haddock and cod fillet, topped with fluffy mashed potatoes and baked to golden perfection.
Ingredients
- 1 pound smoked haddock
- 12 ounces cod fillet
- 16 fluid ounces milk
- 1 cracked bay leaf
- 4 black peppercorns
- 1½ ounces butter
- 1 ounce all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1½ pounds potatoes
Instructions
- Place the smoked haddock, cod fillet, bay leaf, peppercorns, and milk in a pan. Bring to a boil.
- Lower the heat to a simmer and cook for 5 minutes. Remove the fish from the pan and place it on a plate.
- Pour the milk and juices into a measuring jug through a sieve to catch the flavorings.
- Remove the skin and bones from the fish, then flake the fish and place it in a buttered casserole dish.
- In a small pan, melt the butter. Add the flour and stir well, then cook for 2 minutes, stirring constantly.
- Gradually add the milk and fish juices, one tablespoon at a time, stirring well until smooth each time. Bring to a boil.
- Simmer for another 2 minutes, stirring constantly.
- Let the mixture cool slightly, and then add the chopped parsley. Mix well.
- Pour the sauce over the fish, ensuring the fish is evenly coated.
- Put the mashed potatoes into a piping bag and pipe the potatoes over the top of the fish and sauce.
- Bake in the oven at 200°C (gas mark 6) for about 20 minutes or until the potatoes are golden brown.
- Serve immediately on warmed plates with broccoli or peas.
Notes
For added flavor, consider incorporating herbs like dill or thyme into the sauce. Leftovers can be stored in an airtight container for 2-3 days.
