Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Ingredients
For the mash
- 900g/2lb floury potatoes, peeled and cut into chunks
- 100g/3½oz butter
- 100ml/3½fl oz milk
- salt and freshly ground black pepper
For the filling
- 2 free-range eggs
- 600ml/21fl oz milk
- 1 bay leaf
- 1 leek, finely chopped
- 100g/3½oz smoked haddock fillet, skinned
- 200g/7oz salmon fillet, skinned
- 50g/1¾oz butter
- 50g/1¾oz plain flour
- 2 anchovy fillets
- 1 whole smoked mackerel, flaked
- 300g/10½oz cooked prawns
- 4 scallops, cleaned, roe removed
- 100g/3½oz Edam cheese, grated
Method
-
Preheat the oven to 200C/180C Fan/Gas 6.
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To make the mash, boil the potatoes in a large saucepan of salted water until tender. Drain, return the potatoes to the pan and mash them with the butter and milk. Season.
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To make the filling, cook the eggs in boiling water for 10 minutes. Cool under running water, then peel and quarter them.
-
Warm the milk, bay and leek in a wide sauté pan. Add the haddock and salmon and poach gently for 5 minutes then remove, reserving the infused milk.
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Melt the butter in a frying pan and gradually add the flour, stirring, until you have a paste. Pour in the infused milk, whisking constantly, until you have a smooth sauce. Add the anchovy and season.
-
Flake in the salmon, haddock and mackerel. Add the prawns and scallops and transfer to a pie dish. Dot the egg quarters over the top.
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Top with the mashed potato, scatter with the Edam cheese and bake for 20 minutes, or until golden and bubbling.
