2hrs
1 bag of Scotty Brand Chippy Chips
200g Frozen Scotty Brand Peas
3 eggs (at room temperature)
50g butter, plus extra to serve.
2 tbsp rapeseed oil, plus a drizzle.
2 onions, chopped.
50g plain flour
600ml milk
Small bunch flat-leaf parsley
1 tbsp capers rinsed and finely chopped.
1 lemon zested and juiced.
600g skinless and boneless haddock, cut into chunks.
1 tbsp malt vinegar
Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.
Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers, and lemon juice, and season to taste.
Heat the oven to 200C/180C fan/gas 6. Pour the Scotty Brand Chippy Chips onto a tray and bake per package instructions.
Spread half the sauce over the base of a large shallow casserole dish (30cm). Scatter the fish on top, peel, and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil, and some seasoning. Scatter over the pie and bake for 40 mins until golden.
Meanwhile, cook the Scotty Brand Peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of Scotty Brand butter and the lemon zest.
Serve alongside the pie.
Enjoy!
