Smoked haddock and egg pie with a cheesy topping

Bill Oldfield


Fish pie

Always a favourite on our menu, we find fish pie in any form is popular – even to those who profess not to like fish. When choosing the haddock, most fishmongers will have two sorts: one that’s slightly grey in comparison to fresh haddock as a result of the smoking and another that, as a result of the addition of colouring, looks like it’s been exposed to nuclear isotopes. I’d always suggest the former.

  • 500g floury potatoes such as Maris Piper or King Edward
  • 300g natural smoked haddock, pin boned and skinned
  • 100g butter
  • 50ml double cream
  • 50g plain flour
  • 100g mature cheddar – grated
  • Six free-range eggs
  • Half a pint of milk
  • One level tablespoon wholegrain mustard
  • 150g garden peas
  • A handful of chopped parsley
  • Sea salt and freshly-ground black pepper

Peel the potatoes, cut into even-sized chunks and place in a pan. Cover with cold water…

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