Smoked Haddock and Cod Fish Pie Aga

Smoked Haddock and Cod Fish Pie Aga

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Course Aga, Main Course
Cuisine Irish
Servings 4


  • 800 g Rooster Potatoes
  • 50 g butter
  • 1 leek -thinly sliced
  • 1 onion thinly sliced
  • 1 tbsp corn flour
  • 150 ml white wine
  • 250 ml milk
  • 1 tbsp wholegrain mustard
  • 2 tbsp parsley chopped
  • 1 lemon juice
  • 400 g smoked haddock diced
  • 400 g Cod diced
  • 100 g butter
  • Salt & Pepper
  • Salad leaves to serve


  • First, Place the potatoes in a large saucepan and barely cover with water, cook for 25 minutes until very tender but not falling apart on the simmering stovetop. Alternatively, bring to the boil for 3 minutes, drain all the water and place with a lid in the simmering oven for 30 minutes or so until steamed.
  • Meanwhile, on the boiling stovetop, heat a large saucepan with the butter and add in the leeks and onion and sauté gently for a 1 – 2 minutes until they are softened completely.
  • Add in the cornflour and cook for a further 1 minute. Season well.
  • Pour in the white wine and pour in the milk and wholegrain mustard. Stir well and allow to come to a gentle boil.
  • Transfer to saucepan on the simmering stovetop. Cook for 2 – 3 minutes, then add the fish. Gently stir once or twice and bring to simmer for a further 5 minutes.
  • Remove from the heat and stir in the parsley. Check the seasoning with salt and pepper.
  • Drain the potatoes and return to the saucepan over a simmering stovetop. Using a potato masher roughly mash the potatoes. Add the butter to the potatoes, and season with salt and pepper. Beat with a wooden spoon until fluffy.
  • Spoon the mash on top of the fish mixture and place in the baking oven for 20 -25 min or until the fish is cooked through and the top of the pie is bubbling and golden brown.
  • Serve with some green salad leaves.
Keyword Aga cooker, fish, pie