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    Fish Pie

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    Fish Pie

    This creamy pie includes large chunks of succulent fish and plenty of golden mash.

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    • 900g floury potatoes, such as king edward or maris piper
    • 100g essential Waitrose butter
    • 250g undyed smoked haddock fillet
    • 2 bay leaves
    • 568ml essential Waitrose whole milk
    • 550g skinned haddock or cod, cut into large chunks
    • 75g essential Waitrose frozen garden peas, defrosted
    • 3½ tbsp plain flour
    • 2 tsp Dijon mustard
    • 20g flat-leaf parsley, finely chopped
    • 1 tbsp chopped dill
    • 3 eggs, hard-boiled, peeled and quartered


    1. Peel the potatoes, boil in salted water, then drain and mash with 50g butter.
    2. Preheat the oven to 200C, gas mark 6. Place the haddock in a pie dish with the bay leaves and the milk; add a little extra to cover the fish if necessary. Bake for 10 minutes. Remove the haddock from the milk (reserve the liquid), discard the skin and any bones and break into chunks. Place all the fish and the peas in the dish.
    3. Stir 2 tbsp poaching milk into the mash. Melt the remaining 50g butter over a low heat and add the flour, stirring until a light biscuity colour. Slowly add the remaining milk, stirring. Simmer for about 5 minutes, stirring occasionally. Stir in the mustard and herbs, and season.
    4. Fold the sauce into the fish with the egg. Top with the mash; bake for 20–25 minutes until golden brown and bubbling.

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