Irish Fish Pie with Leeks and Cheddar Mash
Irish fish pie with leeks and cheddar mash delivers exactly the kind of comfort many people crave on a damp evening: flaky white fish and peas in a creamy leek-onion sauce, brightened with mustard and lemon, and baked under a golden, cheesy potato topping.
Equipment
- Large pot
- Colander
- Large wide saucepan
- Whisk
- Medium deep baking dish (about 20 x 25 cm / 8 x 10 in)
Ingredients
For the cheddar mash topping
- 900 g floury potatoes (Russet or Yukon Gold) peeled and cut into chunks
- 60 g unsalted butter
- 120 ml whole milk warmed
- 80 g sharp white cheddar grated, divided
- 1 large egg yolk
- 1/2 tsp fine sea salt plus more to taste
- freshly ground black pepper to taste
For the fish and sauce base
- 500 g firm white fish fillets (cod, haddock, hake, or pollock) skinless and boneless, cut into 2.5 cm / 1-inch chunks
- 1 small leek white and light green parts only, halved lengthwise, rinsed well, and thinly sliced
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 45 g unsalted butter
- 30 g plain (all-purpose) flour
- 360 ml whole milk
- 120 ml dry white wine or extra milk plus 1 tsp lemon juice
- 1 fish or vegetable stock cube crumbled
- 2 tsp Dijon mustard
- 1 lemon zest finely grated (zest of 1 lemon)
- 2–3 tsp fresh lemon juice to taste
- 150 g frozen peas no need to thaw
- 2 tbsp fresh parsley or chives chopped
- 1/2 tsp fine sea salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Put the potato chunks into a large pot, cover with cold water by about 2.5 cm / 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a gentle boil and cook for 15–20 minutes, until completely tender when pierced with a knife.
- While the potatoes cook, gently warm the mash milk (120 ml / 1/2 cup) in a small pan or microwave until just steamy.
- Drain the potatoes well in a colander. Return them to the hot pot and set over very low heat for 1–2 minutes, shaking the pan so excess steam evaporates.
- Mash the hot potatoes with the butter, then slowly add the warm milk, mashing until smooth but still thick. Season with salt and pepper. Let cool 3–4 minutes, then stir in the egg yolk and about two-thirds of the grated cheddar. Set aside.
- Heat the oven to 200°C / 180°C fan / 400°F. Lightly butter a medium, deep baking dish (roughly 20 x 25 cm / 8 x 10 inches).
- In a large, wide saucepan, melt the butter over medium heat. Add sliced leek and chopped onion with a pinch of salt. Cook 6–8 minutes, stirring often, until very soft but not browned.
- Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle the flour over the leek mixture and stir to coat. Cook 2–3 minutes, stirring often, until the flour smells slightly nutty.
- Crumble in the stock cube. Gradually pour in the milk, whisking or stirring constantly to avoid lumps. Add the white wine (or extra milk plus lemon juice), whisking as you pour.
- Bring to a gentle simmer, then reduce heat to low. Cook 5–7 minutes, stirring often, until thickened to the consistency of light cream.
- Stir in Dijon mustard, lemon zest, and 2 teaspoons lemon juice. Taste and season with salt and pepper; adjust acidity with a little more lemon juice if needed.
- Remove from heat and stir in frozen peas and chopped parsley or chives.
- Scatter the fish chunks evenly in the buttered baking dish, ideally in a single layer.
- Pour the hot leek-onion sauce with peas over the fish, tilting the dish slightly so the sauce seeps down around everything.
- Spoon the mashed potatoes in dollops over the filling and gently spread edge-to-edge to seal.
- Sprinkle the remaining grated cheddar over the top. Rough up the mash surface with a fork to create ridges for browning.
- Bake for 25–35 minutes, until the topping is deeply golden in spots and the filling is bubbling at the edges. If the top browns too fast, cover loosely with foil for the last 5–10 minutes.
- Remove from the oven and rest at least 10 minutes before serving to help the sauce thicken and portions scoop neatly.
Nutrition
Calories: 620kcalCarbohydrates: 62gProtein: 34gFat: 27gSaturated Fat: 16gCholesterol: 145mgSodium: 980mgPotassium: 1650mgFiber: 7gSugar: 10gVitamin A: 900IUVitamin C: 35mgCalcium: 350mgIron: 3.5mg
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