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Three Fish Mashed Potato Pie

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Make this lovely Three Fish Mashed Potato Pie ahead and serve for a family gathering or a casual supper party with friends.

Ingredients for the filling:

  • 75g margarine
  • 2 leeks, sliced
  • 75g cake flour
  • 150ml white wine
  • 3 celery sticks, chopped
  • 3 carrots, chopped
  • 560ml milk
  • 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
  • Milk
  • Margarine
  • Salt and pepper to season
  • Grated cheddar cheese
A Fish Pie topped with mashed potato
Three Fish Mashed Potato Pie

Method for the filling:

Melt margarine in the pot, add the carrots, celery, onion, and leeks stir to coat in margarine.

Cover the pot with a lid and cook on 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 a boil.

Add the wine and flour mixture to the pot and stir until the 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 cooling.

In the meantime place the potatoes in cold salt water and bring to a boil in a pot.

Boil till completely tender.

Drain and mash with 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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