I was actually inspired to make this pie thanks to my mother.
Ingredients for the filling:
2 leeks, sliced
75g cake flour
150ml white wine
3 celery sticks, chopped
3 carrots, chopped
2 tbsp. chopped parsley
500g salmon, skin and scales removed and cut into cubes
500g smoked haddock, cubed
500g haddock, cubed
1 onion, finely chopped
6 eggs, hard-boiled and halved
Ingredients for topping:
9 potatoes, peeled cubed and boiled in salt water
Salt and pepper to season
Grated cheddar cheese
Method for the filling:
Melt margarine in pot, add the carrots, celery, onion and leeks stir to coat in margarine.
Cover the pot with a lid and cook on a medium heat for 10 minutes until the leeks are soft.
In a bowl, whisk together the flour and wine until smooth and set aside.
Add the milk to the pot with the leeks and bring to the boil.
Add the wine and flour mixture to the pot and stir until mixture starts to thicken.
Season with salt and pepper and add chopped parsley.
Add all the fish and stir so that everything is well coated.
Remove from the heat and pour into a greased square oven proof dish.
Smooth the top and press the halved eggs into the top of the mixture.
Allow to cool.
In the mean time place the potatoes in cold salt water and bring to the boil in a pot.
Boil till completely tender.
Drain and mash with the margarine and milk.
Season with salt and pepper.
When the fish mixture is cool, spoon the mashed potato over the top and using an offset spatula smooth the mash over the top.
Sprinkle with grated cheese.
Pop into a preheated oven and bake at 180C for 60 minutes or until the cheese is bubbly and nice and golden brown.
Prepared, tried and tested by: Bobby Swanson
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