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Moira

Classic Fish Pie with Irish Champ Mashed Potatoes

A traditional fish pie combining cod, salmon and smoked haddock in a creamy sauce, topped with buttery Irish champ mashed potatoes.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

Fish Filling
  • 300 g cod
  • 300 g salmon
  • 300 g smoked haddock
  • 500 ml whole milk
Sauce
  • 40 g plain flour
  • 40 g butter
  • 500 ml milk warmed
  • 100 ml cream
  • Handful frozen peas
  • Salt and pepper to taste
Irish Champ Mashed Potatoes
  • 600 g white potatoes
  • 1 large bunch spring onions
  • 100 g butter
  • 100 ml cream
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 160°C.
  2. Cut the fish into large even chunks.
  3. Warm the milk in a saucepan.
  4. Add the fish and bring gently to the boil.
  5. Cook for 5 minutes.
  6. Remove the fish and reserve the milk.
Make the Sauce
  1. Melt butter in a separate pan.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually add the reserved milk, stirring continuously.
  4. Add the cream.
  5. Return the fish to the sauce.
  6. Add peas.
  7. Season with salt and pepper.
  8. Simmer gently for 5 minutes.
  9. Set aside.
Prepare the Champ Potatoes
  1. Cook potatoes until tender.
  2. Drain well.
  3. Return to the pan briefly to remove excess moisture.
  4. Mash until smooth.
  5. In another pan, soften the spring onions in butter.
  6. Add cream and season to taste.
  7. Fold the spring onion mixture into the mashed potatoes.
Assemble and Bake
  1. Spoon the fish mixture into a casserole dish.
  2. Cover with the champ mashed potatoes.
  3. Bake at 170°C for approximately 30 minutes.
  4. Cook until golden brown and piping hot.
  5. Serve with peas or seasonal vegetables.

Notes

  • You can substitute prawns for some of the fish.
  • Any combination of white fish and salmon works well.
  • A dry Moscatel wine makes an excellent pairing.