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Smokey Fish Pie | Donal Skehan | Eat Live Go
Ingredients
- 900g potatoes, preferably roosters, peeled and diced
- A large pinch of salt
- 25g butter
- 4 spring onions, roughly chopped
- 1 tbsp sunflower oil
- 2 garlic cloves, peeled and finely chopped
- 1 large carrot, peeled and finely chopped
- 3 celery sticks, finely chopped
- 300g smoked haddock, skinned, boned and cut into chunks
- 300g cod fillets, skinned, boned and cut into chunks
- 75g butter
- 75g plain flour
- 500ml warm milk
- 110g cheddar cheese, grated
- 1 tsp dijon mustard
- Sea salt and freshly ground black pepper
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