Comforting fish pie, topped with creamy mashed potato.

  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • British

    Cullen Skink Pie with Tattie-Mash Top

    Recipe Information

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    400g Smoked Haddock Fillets

    2 x Sticks Celery

    50g Scottish Salted Butter

    40g Plain Flour

    300ml Full Fat Scottish Milk

    100ml Dry White Wine

    8g Fresh Parsley – chopped

    15ml Lemon Juice

    Sea Salt and White Pepper


    For the tatty mash –

    800g Maris Piper Potatoes

    100ml Scottish Single Cream

    80g Scottish Salted Butter

    25g Scottish Grated Cheddar Cheese

    Sea Salt

    Preheat the oven to 200c/400f/gas 6 Wash the celery, chop into small chunks and sauté in the butter on a low heat to soften for a couple of minutes. Add the flour and cook for one minute, stirring as you cook until the mixture forms a smooth paste. Slowly add the milk and white wine and slowly bring to the boil, whisk well until you have a thick sauce. Lower the heat and continue to cook on a low heat for 2 to 3 minutes, stirring continuously. Take the pan off the heat and add the lemon juice and chopped parsley. Chop the smoked haddock into chunks and add to the sauce. Divide the mixture into 4 small oven proof pie dishes or one large dish. Peel the potatoes and cut into chunks. Boil the potatoes in some salted water for 15 mins – until tender. Drain the potatoes and mash them with the butter and the cream. Top the fish mixture with the mash. Sprinkle over the cheese and bake in the oven for 30 mins – till golden brown.