- potatoes, 1╝lb, peeled, cut into chunks
- celeriac, żlb, peeled, cut into chunks
- cheese, mature English cheddar or Welsh Snowdonia, 3oz, grated
- white fish fillets, haddock, ling, pollack, 1Żlb
- smoked haddock fillet, Żlb
- button mushrooms, 3oz, cleaned and thinly sliced
- onion, small (1), sliced
- celery stalk (1), sliced
- dry white white, 1 medium glass, (Madeleine Angevine, Muller Thurgau or Seyval)
- Ż pint fish stock (or water)
- bay leaf
- parsley or rosemary,chopped
- leeks, medium (2), washed and sliced crossways into ż" lengths
- butter, 1Żoz
- white flour, 1Żoz
- mustard, yellow, ground
- If using rosemary ensure that it is very finely chopped.
- The sauce must not be thin and runny since the leeks will add moisture to the dish.
- Place the potatoes and celeriac in a large pan of cold water and bring to the boil.
- Cook for 15-20 minutes or until tender. Drain and mash.
- Add cheese and ground mustard, mix thoroughly. Keep warm.
- Fry onion and celery gently in the butter in an ovenproof dish. Do not allow to brown.
- Add mushrooms and continue cooking gently for another 3-4 minutes.
- Add seasoned flour, cook gently.
- Gradually add the fish stock and wine to produce a thick sauce.
- Add leeks and cook gently for 3-4 minutes.
- Cut fish into large chunks and add to dish, mixing with vegetables.
- Bring to simmering point.
- Add bay and chopped parsley or rosemary.
- Spread the potato/celeriac mixture over the top. Dot with small knobs of butter.
- Bake at Mark5/190░C/375░F for approximately 25 minutes. The crust should be golden brown.