Makes 2 meals, each serving 4

Smoked haddock, cod and prawn pie recipe

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Takes about 50 minutes to make and about 35 minutes in the oven

700ml full-cream milk
2 bay leaves
600g piece of undyed smoked haddock
600g piece of cod, skinned
500g large, raw, fresh peeled prawns (or 650g frozen and thawed)
75g butter
60g plain flour
25g pack fresh dill, fronds picked and chopped
4 tbsp Dijon mustard
Finely grated zest of 2 small lemons

For the mash
1.5kg floury potatoes, such as Maris Piper, cut into even chunks
75g butter
200ml full-cream milk

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1. Make the mash. Cook the potatoes in a saucepan of lightly salted boiling water for 15-20 minutes, until tender. Drain well, return to the pan and mash with the butter and milk until smooth. Season well and set aside.
2. Meanwhile, make the filling. Put the milk and bay leaves in a wide, deep frying pan over a medium heat. Bring just to simmering point, then add the haddock and cod (halve to fit in the pan, if necessary). Poach for 5 minutes, then transfer to a plate using a slotted spoon. When cool enough to handle, flake the haddock into chunks, discarding the skin and any bones. Cut the cod into bite-size pieces. Divide between 2 x 2-litre oven- and freezer-proof dishes, along with the prawns. Strain the infused milk into a large jug, discarding the bay leaves.
3. Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually stir in the infused milk and bring just to the boil, stirring constantly. Simmer for a few minutes until thickened. Remove from the heat and stir in the dill, mustard and lemon zest. Season well, divide between the dishes and gently mix.
4. Divide the mash between the pies, peaking with a fork. Set 1 pie aside to cool ready for freezing (see freezing tip). Place the other pie on a baking sheet and cook in the oven for about 35 minutes or until turning golden and bubbling hot throughout. Serve with broccoli and carrots.

Nutritional info

Per serving: 552kcals, 22.2g fat (13.3g saturated), 47g protein, 43.8g carbs, 7.1g sugar, 3.6g salt

Chef's tip

To freeze and reheat: You can freeze 1 pie, covered, for up to 1 month. Thaw in the fridge for 24 hours or until it is completely thawed, then bring up to room temperature. Preheat the oven to 200°C/fan180°C/gas 6 and cook for 50 minutes until piping hot throughout.

Wine Recommendation

Wine note: This is a relatively rich pie so go for a ripe, flavoursome white with a creamy note to it. Californian Chardonnay would be a good bet.

Smoked haddock, cod and prawn pie recipe

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