Dairy Delights
SMOKED HADDOCK,
MUSHROOM AND CREAM PIE
Serves 4-6
A colourful and creamy fish and vegetable dish.
You will need ...
700g/1½lb floury potatoes
700g/1½lb smoked haddock, or smoked cod, fillets
110g/4oz mushrooms, washed and sliced
110g/3½oz butter
60ml/2floz milk
1 onion, peeled and very finely chopped
zest and juice of half a lemon
300ml/½ pint double cream
4 tbsp fresh parsley, chopped
4 heaped tbsp peas
salt and freshly ground black pepper
1 red pepper, deseeded, grilled and
cut into cubes (optional)
OR 2 carrots, cut into batons and cooked
until just tender (optional)
For the topping
4 tbsp finely grated Irish cheddar mixed with 2 tbsp of fresh breadcrumbs
Preparation & cooking
Steam potatoes until tender then, while still hot, mash thoroughly so that no lumps remain. Add 60g/2oz butter and the milk and season to taste with salt and freshly ground pepper.
Meanwhile, place the fi sh in a pan, cover with
boiling water and simmer for one minute. Drain, slip
off skin, remove any bones and gently separate into
fl akes. Place fish in a pie dish or, if you prefer, in four
individual ovenproof dishes.
Melt remaining butter in a pan and fry the sliced onion gently until soft but not coloured. Add sliced mushrooms and raise the heat and cook briskly until they begin to brown. Stir in the peas and the peppers or carrots (if using).
Sprinkle with the lemon zest and juice. Spread vegetables evenly over the fi sh. Pour over the cream and add parsley. Season with salt and freshly ground pepper. Spread potatoes over the top using a fork. If using the topping spread the cheese and breadcrumb mixture on top.
Bake in an oven preheated to 200°C/400°F/gas 6 (for fan ovens about 10°/20°F lower) for about 20 minutes.
If preparing earlier and the contents are cold, cook for an extra 10-15 minutes.