A twist on the classic fish pie! Using smoked haddock, leeks, a creamy gruyere cheese sauce and topped with golden filo pastry it makes a delicious dinner.
Total Cooking Time
1 Hour
Ingredients (Serves 4)
For the pie;
600g Smoked haddock (cut into small chunks)
1 Medium leek
150g Gruyere (grated)
500ml Semi skimmed milk
25g Unsalted butter
25g Plain flour
4 Sheets filo pastry
For the mash;
600g Maris piper potato
4 tbsp Salted butter
4 tbsp Double cream
Method
1. Pre heat the oven to 180 (fan).
2. Slice the leek and fry with one table spoon butter and one table spoon olive oil, once cooked set aside.
3. Melt the butter in a sauce pan and add the flour, whisk to make the roux. Cook off the flour for one minute.
4. Gradually add the milk, whisking well after each addition to get rid of any lumps. Once smooth keep on a low heat and whisk until reached a thick sauce.
5. Cut the smoked haddock into small chunks.
6. Once the sauce has thickened add the gruyere cheese and mix until melted. Now add the leeks and smoked haddock and mix well to combine. If you think your sauce seems too thick add a couple of tablespoons of milk.
7. Fill the ramekins with the fish pie mix. Now cut the sheets of filo pastry into rectangles and scrunch on top of the pie mix. Place the ramekins on a baking tray and bake for 25 minutes.
8. Meanwhile peel, cut & boil your potatoes. Drain and let them dry steam in the pan for a minute then mash, adding the butter and cream. Season with salt & pepper and serve with the fish pie.