Golden Cheddar-Crust Fish Pie with Leeks and Dill

⏱ 75 min · Serves 4

A proper comfort classic: chunks of white fish and smoked haddock in a silky dill-flecked leek sauce, blanketed with cheesy mashed potato baked until crisp and golden. Easier than it looks, and worth every minute.

Per serving: 695 kcal · 56.0g protein · 58.0g carbs · 27.0g fat

Ingredients

• 900g floury potatoes (Maris Piper or King Edward), peeled and chunked
• 60ml whole milk (for mash)
• 40g butter (for mash)
• 75g mature cheddar, grated
• 400g skinless white fish fillets (cod, haddock or pollock), cut into 3cm chunks
• 200g smoked haddock fillet, skinless, cut into 3cm chunks
• 150g raw prawns, peeled (optional)
• 500ml whole milk
• 1 bay leaf
• 2 leeks, trimmed and finely sliced
• 40g butter (for sauce)
• 40g plain flour
• 1 tbsp Dijon mustard
• 3 tbsp chopped fresh dill
• 1 tbsp chopped parsley
• 2 hard-boiled eggs, quartered (optional)
• Squeeze of lemon juice
• Salt and black pepper

Method

1. Boil the potatoes in salted water for 15–18 minutes until tender. Drain well, steam-dry 2 minutes, then mash with 40g butter and 60ml milk. Season generously and set aside.
2. Meanwhile, put the 500ml milk and bay leaf in a wide pan, add the white fish and smoked haddock, and bring barely to a simmer. Poach 3–4 minutes, then lift the fish out with a slotted spoon into a 2-litre baking dish. Keep the milk, discarding the bay leaf.
3. Heat oven to 200C/180C fan/400F.
4. In another pan melt 40g butter and cook the leeks with a pinch of salt over medium-low heat for 8 minutes until soft but not coloured.
5. Stir in the flour and cook 1 minute, then gradually whisk in the warm poaching milk. Simmer, stirring, for 3–4 minutes until thick and glossy.
6. Off the heat, stir in the Dijon, dill, parsley, lemon juice and plenty of pepper. Taste and season (the smoked fish is salty).
7. Scatter the prawns and eggs, if using, over the fish, then pour the sauce over and gently fold once — don't break up the fish.
8. Spoon the mash over the top, spreading to the edges to seal, then rough up with a fork. Scatter over the cheddar.
9. Bake for 30–35 minutes until bubbling at the edges and golden on top. Rest 5 minutes before serving with peas or greens.