Fish and Potato Pie


  • 2–2½ lb / 900 g-1.10 kg potatoes, peeled
  • 6–8 garlic cloves, peeled
  • salt
  • freshly ground black pepper
  • 3 tbsp olive oil
  • 2 lb / 900 g mussels
  • 12 oz / 340 g undyed smoked haddock fillet, thinly sliced
  • 2 ripe tomatoes, sliced
  • ¼ pt / 140 ml whipping cream or thick plain yoghurt


Boil the potatoes and garlic together until soft. Drain and mash them with salt and pepper to taste, and most of the olive oil. Use the rest of the olive oil to brush a fairly shallow ovenproof dish. While the potatoes are cooking, scrub the mussels, tug off their beards, and knock off any barnacles with the back of a knife. Discard any mussels that remain open. Rinse the mussels thoroughly and put them in a saucepan. Cover tightly and steam over a high heat for about 3 minutes, until the mussels open. Discard any that remain closed. Drain the mussels and strain the cooking liquor through a fine sieve. When the mussels are cool enough to handle, remove them from their shells and put to one side. Spread half the mashed potato over the bottom of the oiled dish, and arrange slices of smoked haddock down one side and the mussels down the other. Top with the rest of the mashed potatoes, and arrange the tomatoes slices on top. Whisk the cream or yoghurt with 3–4 tablespoons of the mussel liquor, and pour it over the pie. Bake in a preheated oven at 180°C / 350°F / Mark 4 for 25–30 minutes. Scatter with chopped parsley and serve.