Less than 30 minutes
Serves 4
IMAGE CREDIT Stylist: Liezl Vermeulen Photographer: Toby Murphy
Swap out potatoes for sweet potatoes, if you prefer.
Ingredients:
- 8 (750g) potatoes, peeled and quartered
- 500g haddock, defrosted (or any flaked fish will do)
- 1½ cups (375ml) milk + extra for mash
- 2 Tbsp (30ml) cornflour
- Salt and milled pepper
- Butter for frying, mash and baking
- 1 packet (300g) leeks, sliced
- 1 small head broccoli, cut into florets
- 1 cup (250ml) frozen peas
- Handful fresh parsley, chopped
Method:
- Boil potatoes until tender.
- Drain and keep warm.
- Place fish and milk in a pan and simmer until just cooked.
- Remove fish.
- Whisk cornflour into warm milk and cook until sauce thickens. Season.
- Heat a knob of butter in a pan and sauté leek until soft.
- Steam broccoli until just tender.
- Flake fish using two forks, and discard skin and bones.
- Mix flaked fish, sauce and cooked vegetables together and spoon into an ovenproof dish.
- Mash potatoes with milk and butter. Season well.
- Pile mash on top of filling and dot with butter.
- Bake at 200˚C for 20 minutes or until golden and bubbling.
