Trout and smoked haddock pie

A classic fish pie recipe is always popular with the family. Here, your freshly caught trout joins smoked haddock in a rich, creamy sauce. You could add chopped hard-boiled egg or cooked prawns if liked. The dish takes about ten minutes to prepare. Total cooking time is an hour.

Ingredients

Serves 4-6

For the mash topping:

• 1kg floury potatoes (King Edward or Maris Piper), peeled
• Knob of butter
• Splash of milk
• Salt and pepper
• Handful of 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.

1. 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.

2. To make the filling, melt the butter in a large saucepan, then stir in the flour. Cook on a low heat for two minutes to make a roux. Add the spring onions and cook for another minute.

3. Add the milk gradually, whisking with a balloon whisk until smooth. Cook for five minutes until thickened.

4. Remove from the heat and gently stir in the trout, smoked haddock and mustard, and

season well with salt and pepper.

5. Pour into an ovenproof dish and spoon over the mashed potato topping. Sprinkle over grated cheese, if using.

6. 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 it before cooking.

7. Cook in the oven for 25 minutes until golden and bubbling at the sides. Serve with peas or broccoli.

In association with britishtrout.co.uk