Ingredients:

  • 1.5 lbs (680g) skinless haddock fillets, cut into 1-inch pieces
  • 2 tbsp (30ml) olive oil
  • 2 medium leeks, thinly sliced (white and light green parts only), washed thoroughly
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour (plus extra for dusting)
  • 2 cups (475ml) fish stock (or vegetable stock as an alternative)
  • 1 cup (235ml) heavy cream (double cream)
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc), optional
  • 2 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (60ml) milk
  • 1/4 cup (60ml) grated parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1 egg, beaten (for brushing)

Instructions:

  1. Boil potatoes until tender. Drain well and mash thoroughly with butter, milk, Parmesan cheese, salt, and pepper. Set aside.
  2. Heat olive oil in a large skillet. Sauté leeks until softened and translucent. Add garlic and cook until fragrant.
  3. Sprinkle flour over the leeks and cook for 1 minute. Gradually whisk in fish stock, ensuring no lumps form. Stir in white wine (if using) and bring to a simmer.
  4. Gently stir in the haddock pieces. Simmer until the fish is cooked through and flakes easily.
  5. Stir in the heavy cream, dill, and lemon juice. Season with salt and pepper to taste.
  6. Pour the haddock mixture into the pie dish.
  7. Spread the mashed potato topping evenly over the fish mixture.
  8. Brush the potato topping with beaten egg. Bake in a preheated oven (375°F / 190°C / Gas Mark 5) until the topping is golden brown and the filling is bubbly.
  9. Let the pie cool for a few minutes before serving.