The flavours in this pie are really comforting and there is something altogether homely about the dish. I love using smoked fish, but if you’re not a big fan just substitute with the regular stuff.


  • 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.