CREAMY HADDOCKAND-BACON PIE

Serves 4 to 6

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes

large potatoes 6 butter 2T olive oil 1T leeks 3, roughly chopped bacon 125 g, chopped full-cream milk 2½ cups frozen haddock 500 g flour 1T ground nutmeg 1t white pepper, to taste salt, to taste

1 Preheat the oven to 180°C. Place the potatoes on a baking tray and bake for about 35 minutes, or until tender.

2 While the potatoes are baking, heat the butter and olive oil in a saucepan, then add the leeks and bacon and cook for 5 minutes. 3 Add 2 cups milk and bring to the boil. Add the haddock, reduce the heat and poach for 7 minutes. 4 Transfer the haddock to an ovenproof dish. Mix the flour with 1 T water, increase the heat and whisk into the milk mixture. Once thickened, add the nutmeg and seasoning and pour the milk over the haddock. 5 Remove the potatoes from the oven and allow to cool for 10 minutes. Cut each potato in half and scoop out the flesh into a small saucepan. Add the remaining milk and mash using a potato masher until smooth. Season to taste. Spoon the mash over the haddock and bake for 25 minutes, or until crispy and caramelised.

Cook’s note: Serve with peas, blanched or pan-fried with garlic and butter. WHEAT- AND GLUTEN-FREE

WINE: Woolworths Marras Chenin

Blanc 2019