Smoked Haddock and Parsnip Fish Pie with Mustard Mash

Ingredients

• smoked haddock fillets500 g
• milk400 ml
• bay leaf1
• potatoes, peeled and chopped500 g
• parsnips, peeled and chopped300 g
• butter40 g
• wholegrain mustard1 tbsp
• spring onions, finely sliced3
• plain flour1 tbsp
• frozen peas100 g
• salt and black pepperto taste
• fresh dill, chopped2 tbsp

Method

1. 1Put the haddock, milk, and bay leaf in a shallow pan and heat gently until just below a simmer; poach for 5 minutes, then lift out the fish and reserve the milk.
2. 2Boil the potatoes and parsnips until very tender, then drain well and mash with half the butter and the mustard.
3. 3Melt the remaining butter in a saucepan, stir in the flour, and cook for 1 minute.
4. 4Gradually whisk in 300 ml of the reserved poaching milk to make a smooth sauce, then stir in the spring onions, peas, dill, and seasoning.
5. 5Flake the haddock into a baking dish, pour over the sauce, then spoon the mash on top and rough up the surface with a fork.
6. 6Bake at 200 C for 25 to 30 minutes until bubbling and bronzed on top, then rest 10 minutes before serving.

Tips

• Dry the potatoes and parsnips well after draining so the mash bakes up fluffy, not gluey.
• For extra brightness, add a squeeze of lemon to the fish mixture before topping.
• A forked surface on the mash gives more crisp, golden edges.

Nutrition