Ingredients
- 850ml milk
- 1 bay leaf
- 2 black peppercorns
- 800g smoked haddock
- 150g streaky bacon, chopped
- 50g butter
- 1 leek, sliced
- 3tbsp plain flour
- 2tsp wholegrain mustard
- 150g mature Cheddar, grated
- For The Topping:
- 1kg floury potatoes, peeled and cut into chunks
- 50g butter and 100ml milk
- 50g mature Cheddar, grated
Instructions
- Heat the oven to 160C fan, gas 4. Heat the milk, bay and peppercorns in a pan, add the fish and cook for 10 minutes. Remove the fish; discard the skin. Cool the liquid; strain and reserve 500ml. Fry the bacon with the butter until crispy, then remove with a slotted spoon.
- Cook the leek for 5 minutes. Stir in the flour and cook for 2 minutes, then add the mustard. Gradually pour in the poaching liquid, stirring until you have a smooth sauce. Stir in the Cheddar. Scatter chunks of the fish in a large pie dish, then the bacon. Pour over the sauce.
- For the topping, steam the potatoes for 15 minutes. Mash with the butter and milk; season. Spoon over the fish. Sprinkle over the Cheddar; bake for 35 minutes.
