Serves 4-6

Prep: 10 mins

Cook: 60 mins

For the mash topping:

  • 1kg floury potatoes (e.g. King Edward or Maris Piper), peeled
  • Knob butter
  • Splash milk
  • Salt and pepper
  • Handful grated cheddar cheese, if liked

For the filling:

  • 30g butter
  • 30g plain flour
  • 5 spring onions, sliced
  • 265g boneless trout fillets, skinned and cut into chunks
  • 250g smoked haddock, skinned and cut into chunks
  • 400ml milk
  • 1 tsp mustard
  • Salt and pepper




Preheat the oven to 180 fan.

To make the topping

  • Cut the potatoes into large chunks and boil in salted water until tender – around 20-25 minutes.
  • Drain well and mash with a knob of butter and a splash of milk until smooth.
  • Season with salt and pepper.

To make the filling

  • Melt the butter in a large saucepan then stir in the flour.
  • Cook on a low heat for 2 minutes to make a roux.
  • Add the spring onions and cook for another minute.
  • Add the milk gradually, whisking with a balloon whisk until smooth. Cook for 4-5 minutes until thickened.
  • Remove from the heat and gently stir in the trout, smoked haddock, mustard and season well with salt and pepper.
  • Pour into an ovenproof dish and spoon over the mashed potato topping.
  • Sprinkle over grated cheese if using.
  • You can freeze it at this point if wished. Once the dish is completely cold wrap in double layers of cling film and pop in the freezer.  Defrost before cooking.
  • Cook in the oven for 25 minutes until golden and bubbling at the sides.
  • Serve with peas or broccoli.
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