dinner · everyday
Leek and cod cottage pie
Cod and peas in a creamy leek sauce under a layer of buttery mashed potato, baked until bubbling.
- Time
- 55min
- Steps
- 5
Ingredients
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Allergens
Contains milk, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 425°F (220°C). Simmer the potatoes in water for 12 to 15 minutes until tender, drain, and mash with half the butter, 2 tablespoons of the milk and half the salt.
-
2
Halve the leek lengthways and rinse between the layers. Slice the white and pale green parts and cook them in the remaining butter over medium heat for 5 minutes.
-
3
Stir the flour into the leek for 1 minute, then gradually whisk in the rest of the milk and simmer until it coats the back of a spoon.
-
4
Cut the cod into 1-inch pieces and fold it into the sauce with the peas and remaining salt. Spoon into a small baking dish and spread the mash over the top with a fork.
-
5
Bake for 20 to 25 minutes, until the filling bubbles and the cod reaches 145°F (63°C). Let it stand 5 minutes before serving.
