Woolworths smokey fish pie
(30 Jun 2020)

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Woolworths smokey fish pie 
 

500g fresh smoked haddock fillet
1 litre of milk
3 bay leaves
2T butter, plus 4T extra 
4 cloves of garlic, finely chopped
200g baby leeks, cut into rings and washed
200g hand shelled fresh peas, or frozen
1t dried thyme
4T flour
1.5kg buttery medium Apache potatoes, peeled and halved
Salt and freshly ground black pepper to taste
3T garlic nd herb butter, melted


Combine the haddock and milk in a pan over a medium heat along with the bay leaves. Gently simmer until the fish easily flakes apart. Remove the fish from the milk and reserve the now flavoured milk.


Heat 2T butter over a medium heat and add the garlic, leeks and thyme, cooking until the leeks have softened. Pour in the reserved milk and bring to a simmer. 


Melt the remaining butter before mixing with the flour in a separate bowl to form a pasta. Add 3T of the pasta to the pot of simmering milk and melt through, stirring and thickening the sauce. Bring so a simmer again, if the sauce is still too thin at this point you can melt through another 2 tablespoons of the paste, or until thick enough. 


At the same time, add the potatoes to a pot of water, seasoned with salt. Over a medium heat, cook the potatoes until tender then drain off the water. Be careful not to over cook this potato. Add to a mixing bowl with the garlic butter and extra seasoning if needed.


Return the fish to the sauce along with the peas, folding through before adding to an oven proof baking dish. 
Top the dish with the mashed potatoes. Place the dish in an oven preheated to 180C to cook for 35 minutes or until the top begins to turn a golden brown and the sauce is bubbling away. 


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