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.
Connect on Facebook Connect on Twitter Connect on Instagram
Connect on Twitter

Stay up to date with Our Latest Tweets

Loading tweet...

Sign up to our Newsletter
to be entered into our monthly prize draw!