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Smoked Haddock Pie with Buttery Mashed Potatoes

Smoked Haddock Pie

This Smoked Haddock Pie features a rich bechamel studded with chunks of smoked haddock, tender peas, shallots, and fresh herbs baked underneath a lid of buttery piped mashed potatoes
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Prep Time 30 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: British, Canadian
Ingredients Equipment Method Notes

Ingredients
  

Smoked Haddock Bechamel
  • 2 tbsp olive oil
  • 4 shallots sliced into half-moons
  • 4 cloves garlic minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • ¼ cup dry white wine
  • 1⅔ cups whole milk
  • 1 tbsp Dijon mustard
  • ⅛ tsp Freshly grated nutmeg **
  • 1 fillet smoked haddock *** cut into cubes
  • 1⅓ cups frozen peas
  • ⅓ cup fresh dill finely chopped
  • ⅓ cup flat-leaf parsley finely chopped
Mashed Potato Lid
  • 2 large Russet potatoes peeled and cut into chunks
  • 3 cloves garlic very finely minced ****
  • 2 tbsp unsalted butter cut into cubes
  • ⅓ cup whole milk
  • 1 tsp salt
  • 1 egg yolk
To Assemble
  • 12-14 cooked peas optional

Equipment

  • 1 9" oval baking dish
  • 1 Large skillet
  • 1 Large pot
  • 1 ricer optional
  • 1 garlic press optional
  • 1 Large Piping Bag optional
  • 1 large star-tip nozzel optional

Method
 

  1. Preheat the oven to 400°F. Grease a 9" oval baking dish with butter and set it aside.
  2. Heat oil in a large skillet until shimmering. Add the shallots and lower the heat to low. Stir in a pinch of salt and sweat the shallots until translucent. Add the garlic and sauté for a minute more. Using a slotted spoon, transfer the shallots and garlic to a bowl and set it aside.
  3. Place the butter in the skillet and let melt until foamy. Whisk in the flour to form a roux. Slowly whisk in the white wine followed by the milk. Stir in the Dijon mustard and nutmeg.
  4. Return the shallots and garlic to the bechamel and add the smoked haddock. Let simmer for 3-5 minutes or until the fish begins to flake. Stir in the peas, dill, and parsley. Simmer until the peas are warmed through. Taste and season with salt accordingly. Transfer the sauce to your prepared baking dish and set it aside to cool.
  5. Place the potatoes in a large pot and cover them with cold water. Bring the water up to a boil and liberally salt it. Boil the potatoes for 15-20 minutes or until the potatoes fall apart when pierced with a fork.
  6. Drain the potatoes and transfer them to a ricer. Rice the potatoes into a large bowl. Add the garlic, butter, milk, and salt. Mash everything together and add the egg yolk. Stir to combine.
  7. Transfer the potatoes to a piping bag fitted with a star-tipped nozzle. Pipe the potatoes into rosettes on top of the smoked haddock filling. Transfer the pie to the oven and bake until golden and bubbling. About 20-25 minutes. *****
  8. Immediately dot the rosettes with the peas, pressing lightly to make them adhere without cracking the potatoes. Let the pie cool for 10 minutes before spooning it into bowls and serving.

Notes

** Ground nutmeg works as well.
*** Feel free to use whatever fillet of fish you fancy. If you go with something fresh, you may have to add more salt to your bechamel. Smoked haddock is already fairly salty, so I didn't have to add much salt to mine. As always, taste your cooking and adjust the seasoning according to your taste. 
**** I don't generally use a garlic press but it is helpful in this instance. We want those potatoes smooth.
***** Place a pan on the rack below the pie to catch any drips.