- List Of Ingredients
- 50g (2 oz) butter, plus more for the dish
- 350g (12 oz) skinned undyed smoked haddock fillet
- 350g (12 oz) skinned haddock
- 2 leeks, sliced
- 50g (2 oz) flour
- 600ml (1 pint) hot milk
- juice of 1/2 lemon
- 2 tablespoons fresh chopped dill
- 3 hard-boiled eggs, shelled and roughly chopped
- For the topping
- 1kg (21/4lb) potatoes, peeled and cut into even-sized pieces
- about 150ml (1/4 pint) milk
- 2 heaped tablespoons grainy mustard
- 75g (3 oz) mature Cheddar cheese, grated
- Serves 6–8
Butter a 2 litre (31/2 pint) shallow pie dish about 6cm (21/2 inches) deep.
Cut the fish into 1cm (1/2inch) pieces, discarding any skin and bones. Boil the leeks in salted water for about 5 minutes and drain well.
Next make the sauce: melt the 50g (2 oz) butter in a good-sized pan, add the flour and cook for a few moments, not allowing it to colour. Whisk in half the hot milk and allow to thicken. Whisk in the remaining hot milk and keep whisking until smooth.
Add the fish and a little salt and pepper. Cook over a low heat for 2 minutes, stirring. Add the lemon juice, dill and chopped eggs, and turn out into the buttered dish. Spoon over the leeks and set aside to become completely cold and firm.
Meanwhile, boil the potatoes in salted water until tender, drain and push to one side in the pan. Add the milk and let it become hot, then mash the potatoes with the milk using a potato masher and whisk in the mustard – you may need a little more milk. Check and adjust the seasoning if necessary.
Spread the mash over the cooled fish and scatter with the cheese. Stand the dish in a large roasting tin (just in case it boils over). The pie can be made up to 48 hours ahead. It freezes well without the eggs.
Bake in an oven preheated to 200°C/180°Cfan/gas 6 for about 30 minutes, until the top is golden and the sauce is bubbling at the edges.
- Use 500g (1lb 2oz) of lightly cooked spinach instead of the leeks.
- Use all unsmoked haddock and add 200g (7oz) of shelled cooked coldwater prawns instead of the egg.