Trout and Smoked Haddock Fish Pie

Ingredients

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

Method:

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.