Smoky Haddock & Leek Fish Pie with Mustard Mash

⏱ 75 min · Serves 4

A proper comfort classic: smoked and white fish in a silky mustard parsley sauce, tucked under a golden cloud of buttery mash. Make it on a cold evening and thank yourself later.

Per serving: 700 kcal · 52.0g protein · 58.0g carbs · 29.0g fat

Ingredients

• 1 kg floury potatoes (Maris Piper or Russet), peeled and cut into chunks
• 75 g butter, plus 15 g for the leeks
• 100 ml whole milk (for the mash)
• 2 tsp Dijon mustard
• 600 ml whole milk (for poaching)
• 1 bay leaf
• 300 g smoked haddock fillet, skinless
• 300 g cod or pollock fillet, skinless
• 150 g raw peeled prawns (optional)
• 1 large leek, finely sliced
• 40 g plain flour
• 3 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (optional)
• 1 tsp lemon zest
• 50 g mature Cheddar, grated
• Salt and black pepper

Method

1. Boil the potatoes in well-salted water for 15-18 minutes until tender. Drain and steam-dry for 2 minutes.
2. Meanwhile, put the 600 ml milk and bay leaf in a wide pan. Add both fish fillets, bring to a bare simmer and poach gently for 4-5 minutes. Lift the fish out onto a plate and strain the milk into a jug, discarding the bay leaf.
3. Mash the potatoes with 75 g butter, 100 ml milk and the Dijon mustard until smooth. Season generously and set aside.
4. In the wide pan, melt 15 g butter and soften the leek with a pinch of salt for 6-7 minutes until sweet but not browned.
5. Stir in the flour and cook for 1 minute, then gradually whisk in the warm poaching milk. Simmer 3-4 minutes until thick enough to coat a spoon. Stir in parsley, dill, lemon zest and plenty of pepper; taste for salt.
6. Flake the fish into large chunks into a 2-litre baking dish, scatter over the raw prawns if using, then pour over the sauce and gently fold once - don't break the fish up.
7. Spoon the mash over the top, spread to the edges to seal, then fluff with a fork and scatter with the Cheddar.
8. Bake at 200C/180C fan/400F for 25-30 minutes until bubbling at the edges and golden on top. Rest 5 minutes before serving with peas or greens.