Ingredients
The following ingredients have 4 Servings
- 0.5 cup butter
- 1 cup Pancetta (lardons)
- 2 onions (finely sliced)
- 2 Tbsps all-purpose flour
- 3 cups Whole milk
- 0.667 cup double cream
- 5 cups smoked Haddock (diced)
- 1 sprig thyme (leaves stripped)
- 1 Tbsp baby Caper (in brine)
- 6.667 cups roasting potatoes (peeled and grated)
- salt
- freshly ground Black pepper
Instruction
- Melt a couple of tablespoons of butter in a casserole dish set over a medium heat until hot.
- Add the pancetta and onions, sweating for 5 minutes until the onion is soft. Remove them from the dish.
- Add another two tablespoons of butter to the dish, leave to melt, and whisk in the flour. Cook for one minute, and then whisk in the milk in a slow, steady stream until thickened.
- Return the onion and bacon to the sauce, stir in the haddock, thyme leaves, and capers, and then pour everything into a slow cooker.
- Cover with a lid and cook on a low setting for 4 hours.
- Preheat the oven to 180°C(160° fan)|350F|gas 4. Season the cod and sauce with salt and pepper. Pour into a rectangular baking dish.
- Top with the grated potato and dot with the remaining butter on top. Season with salt and pepper, and then bake for 50-60 minutes until the potato is golden and crisp.
- Leave the pie to stand for 5 minutes before serving.