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Scottish Fish and Potato Pie with Oat Topping
A comforting and flavorful pie featuring flaky white fish and tender potatoes in a creamy sauce, topped with a golden, crunchy layer of oats and cheese. This dish is a delightful twist on traditional fish pies, incorporating a distinctly Scottish element.
🧂 Ingrediente
- 600 g White fish fillets (e.g., cod, haddock), cut into chunks
- 500 g Potatoes, peeled and diced
- 50 g Butter
- 2 medium Leeks, thinly sliced
- 40 g All-purpose flour
- 500 ml Milk
- 200 ml Fish stock or vegetable stock
- 2 tbsp Fresh dill, chopped
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Lemon juice
- to taste Salt and freshly ground black pepper
- 75 g Rolled oats
- 50 g Mature cheddar cheese, grated
- 25 g Butter, cold and cubed
👨🍳 Instrucțiuni
- 1
Preheat oven to 190°C (170°C fan/Gas Mark 5). Place the diced potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until tender but not falling apart. Drain well and set aside.
💡 Sfaturi Profesioniste: Par-boiling the potatoes ensures they cook through in the pie without becoming mushy. - 2
While the potatoes are cooking, melt 50g butter in a large saucepan or oven-safe skillet over medium heat. Add the sliced leeks and cook gently until softened, about 5-7 minutes.
💡 Sfaturi Profesioniste: Sweating the leeks brings out their natural sweetness. - 3
Stir in the flour and cook for 1 minute, stirring constantly, to make a roux. Gradually whisk in the milk and fish stock until smooth. Bring to a simmer, stirring, until the sauce thickens.
💡 Sfaturi Profesioniste: Whisking continuously prevents lumps from forming in the sauce. - 4
Gently stir in the fish chunks, cooked potatoes, chopped dill, parsley, and lemon juice. Season generously with salt and pepper. If using a separate pie dish, transfer the mixture to it now.
💡 Sfaturi Profesioniste: Be careful not to break up the fish too much when stirring. - 5
For the topping, combine rolled oats, grated cheddar cheese, and the cold cubed butter in a bowl. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Season with a little salt and pepper.
💡 Sfaturi Profesioniste: The oat topping provides a lovely crunchy contrast to the creamy filling. - 6
Evenly scatter the oat and cheese topping over the fish and potato mixture. Place the pie dish on a baking sheet to catch any potential spills.
💡 Sfaturi Profesioniste: A baking sheet makes it easier to handle the hot pie dish and clean up. - 7
Bake for 25-30 minutes, or until the topping is golden brown and crisp, and the filling is bubbling. Let the pie stand for 5-10 minutes before serving.
💡 Sfaturi Profesioniste: Allowing the pie to rest helps the filling to set slightly.
💡 Sfaturi Profesioniste
- ✓You can add other vegetables like peas or sweetcorn to the filling.
- ✓For a richer sauce, use half cream and half milk.
- ✓If you prefer a softer topping, use less butter or omit the cheese.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add a pinch of nutmeg to the sauce for extra warmth.
- Use a mix of different white fish for a more complex flavor.
- Incorporate a tablespoon of wholegrain mustard into the sauce.