- 900 g potatoes (preferably roosters, peeled and diced)
- a large pinch of salt
- 25 g butter
- 4 spring onions (roughly chopped)
- 1 tblsp sunflower oil
- 2 garlic cloves (peeled and finely chopped)
- 1 large carrot (peeled and finely chopped)
- 3 celery sticks (finely chopped)
- 300 g smoked haddock (skinned, boned and cut into chunks)
- 300 g cod fillets (skinned, boned and cut into chunks)
- 75 g butter
- 75 g plain flour
- 500 ml warm milk
- 110 g cheddar cheese (grated)
- 1 tsp dijon mustard
- sea salt and freshly ground black pepper
- Preheat the oven to 200°C (400°F/Gas 6).
- Place the potatoes and a large pinch of salt in a large saucepan of cold water and bring to the boil over a high heat.
- Reduce the heat to a simmer and cook for 12-15 minutes or until tender when pierced with a fork.
- Drain and return the potatoes to the pan. Mash the potatoes with the butter then stir through the spring onions.
- Heat the sunflower oil in a frying pan, add the garlic, carrot and celery and sauté until tender. Remove the vegetables from the pan and place in a large high-sided baking dish with the haddock and cod chunks and set aside.
- Melt the butter in another saucepan and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer and simmer for 2 minutes until the sauce becomes thick.
- Remove the pan from the heat and add in three-quarters of the grated cheese (keeping the rest for the topping), the Dijon mustard and season with salt and black pepper. Pour the sauce over the fish and vegetables
- and mix to combine.
- Gently spread the mashed potato over the top, season with a little extra salt and black pepper, sprinkle on the reserved grated cheese and bake
- in the oven for 35-40 minutes until crisp and golden on top.
This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.