Smoked haddock fish pie with parmentier potatoes

Name: Smoked haddock fish pie with parmentier potatoes
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Serves 6-8
Ingredients: For the mash; 1kg floury potatoes, peeled and cut into 3cm chunks; 600g celeriac, peeled and cut into 3cm chunks; 60g unsalted butter; A few gratings of nutmeg; For the filling; 40g unsalted butter; 1 onion, finely chopped; 1 leek, halved and finely sliced; 2 tbsp plain flour; 150ml white wine or dry vermouth; 300ml whole milk; 400g smoked haddock, skinned, then cut into 3cm pieces; 600g haddock, cod or other meaty white fish; 120g frozen peas, ideally petits pois; 2 spring onions, trimmed and finely sliced; 20g soft herbs (parsley, chives and tarragon work well); 70g gruyère cheese, grated; 2 tbsp fresh breadcrumbs

Portion size: Serves 6-8
Hands-on time 40 min. Simmering time 45 min plus oven time 30 min
Difficulty: easy

Freezable

Recipe by: Debora Robertson

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Debora Robertson transforms the classic French dish of parmentier potatoes into a filling dinner with the addition of smoked haddock.

Smoked haddock fan? You’ll love our collection of 30+ smoked haddock recipe ideas.

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Ingredients

For the mash

1kg floury potatoes, peeled and cut into 3cm chunks
600g celeriac, peeled and cut into 3cm chunks
60g unsalted butter
A few gratings of nutmeg

For the filling

40g unsalted butter
1 onion, finely chopped
1 leek, halved and finely sliced
2 tbsp plain flour
150ml white wine or dry vermouth
300ml whole milk
400g smoked haddock, skinned, then cut into 3cm pieces
600g haddock, cod or other meaty white fish
120g frozen peas, ideally petits pois
2 spring onions, trimmed and finely sliced
20g soft herbs (parsley, chives and tarragon work well)
70g gruyère cheese, grated
2 tbsp fresh breadcrumbs

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Method

First, make the mash. Bring a pan of water to the boil and add salt. Tip in the potatoes, bring back to the boil, and simmer until tender (about 20-25 minutes), adding the celeriac after the first 5 minutes. When they’re cooked, strain in a colander, tip back into the pan and let them steam for 5 minutes to lose some of the moisture. Mash well, then beat in the butter. Season with salt and pepper and a few gratings of nutmeg.
While the potatoes are cooking, prepare the filling. Warm the butter in a large, heavy-based frying pan over a low-medium heat. Add the onions and leeks and sauté, stirring from time to time, until they’re softened (about 15 minutes). Sprinkle over the flour and stir for a couple of minutes, then pour in the wine or vermouth. Let it simmer for a couple of minutes then slowly stir in the milk, bring to a simmer and let it thicken for 5 minutes, stirring.
Remove from the heat, then fold in the fish, peas, spring onions and herbs. Season.
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Heat the oven to 180°C fan/gas 6. Spoon the fish into an ovenproof dish. Spread the mash over the top, roughing it up slightly with a fork. Sprinkle on the cheese and breadcrumbs and bake for 25-30 minutes until golden and bubbling. Allow it to sit for about 10 minutes before serving as it’s volcanically hot.

Nutrition

390kcals Calories
16g (9.5g saturated) Fat
25.5g Protein
27.7g (6.7g sugars) Carbs
7.4g Fibre
1.5g Salt

Quick wins & tips

This recipe easily halves to serve four.

Make Ahead

Make the filling and mash and assemble this pie then freeze for up to 2 months or keep in the fridge for 24 hours ahead of cooking. If cooking from frozen, add an extra 10-15 minutes to the cook time.