Easy Sunday lunch, Perfect fish pie, dads signature dish! Easy as!
Cut large chunks of raw smoked haddock purchased from Alfred Enderby, then place in a baking dish. Chop some celery if you like.
Make a white sauce, my tip would be to use a larger saucepan than needed so when you whisk it splashes in the pan, you’ll see, take your time. Add English Mustard to the sauce, season with pepper and add cheese if you like.
Pour the sauce over the haddock, then fork mash potato on top leaving peaks to crisp. Bake for 40 minutes or until hot, scrummy.