Creamy smoked haddock and prawn pie
- October 2009
- Serves 4
- Takes 15 minutes to make, 50-55 minutes to cook
This fish pie recipe, made with a creamy smoked haddock and prawn filling, is an all-time classic and the perfect supper for the whole family.
- 46.1g (27.7g saturated)
- 68.1g (11.3g sugar)
Wrap the assembled, uncooked pie in cling film and foil and freeze for up to 2 months. Cook from frozen, adding an extra 20-30 minutes to the cooking time or until piping hot.
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