Irish Fish Pie

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10 Ingredients

750grams potatoes, peeled and chopped
80grams butter, divided
6 spring onions, sliced
2 cups milk
350grams haddock, skinless fillets
350grams smoked haddock, skinless fillets
3tablespoons plain flour
75grams Irish cheddar, grated
2 large leeks, sliced
4 cloves garlic, peeled and minced

Description

This smoky Irish fish pie is rich, filling and comforting. Topped with spring onion mash, it is perfect cold weather food.

Method

Step 1 of 4

Cook the potatoes in a pan of boiling water for 12-15 minutes until tender. Drain well and set aside. Melt 20g of butter in a large pan and cook the spring onions for 4-5 minutes. Mash the potatoes well and stir through the buttery spring onions. Set aside.

Step 2 of 4

Bring the milk to the boil in a pan with the haddock and simmer for 7 minutes. Remove the fish from the milk with a slotted spoon and set aside.

Step 3 of 4

Melt 50g of butter in a large saucepan, tip in the flour and whisk until smooth to make a roux. Cook for 2 minutes, stirring then gradually whisk in the milk. Simmer until thickened and stir in half of the cheddar. Pre-heat the oven to 180°C/160°C fan-forced.

Step 4 of 4

Heat the remaining butter in a large pan and cook the leeks and garlic for 5 minutes. Add the fish, flake with a wooden spoon, and pour over the white sauce. Mix well and tip into a baking dish. Smooth the mash on top and sprinkle with the rest of the cheese. Bake for 40 minutes until golden and bubbling.