Recipe

Comforting fish pie, topped with creamy mashed potato.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 30 minutes

Scottish   |   Main

  

Ingredients

• 400g Smoked Haddock Fillets
• 2 x Sticks Celery
• 50g Scottish Salted Butter
• 40g Plain Flour
• 300ml Full Fat Scottish Milk
• 100ml Dry White Wine
• 8g Fresh Parsley – chopped
• 15ml Lemon Juice
• Sea Salt and White Pepper

For the tatty mash:

• 800g Maris Piper Potatoes
• 100ml Scottish Single Cream
• 80g Scottish Salted Butter
• 25g Scottish Grated Cheddar Cheese
• Sea Salt

  

Method

1. Preheat the oven to 200c/400f/gas 6.
2. Wash the celery, chop into small chunks and sauté in the butter on a low heat to soften for a couple of minutes.
3. Add the flour and cook for one minute, stirring as you cook until the mixture forms a smooth paste.
4. Slowly add the milk and white wine and slowly bring to the boil, whisk well until you have a thick sauce.
5. Lower the heat and continue to cook on a low heat for 2 to 3 minutes, stirring continuously.
6. Take the pan off the heat and add the lemon juice and chopped parsley.
7. Chop the smoked haddock into chunks and add to the sauce.
8. Divide the mixture into 4 small oven proof pie dishes or one large dish. Peel the potatoes and cut into chunks.
9. Boil the potatoes in some salted water for 15 mins – until tender.
10. Drain the potatoes and mash them with the butter and the cream.
11. Top the fish mixture with the mash.
12. Sprinkle over the cheese and bake in the oven for 30 mins – till golden brown.