Smoked haddock and mackerel fish pie
- October 2019
- Serves 4-6
- Hands-on time 25 min, oven time 30 min
Here’s a surefire crowd pleaser: this fish pie is made with smoked mackerel, smoked haddock and prawns, and makes the perfect dish to feed the family any day of the week.
If you like the look of this, you’ll love this caper, lemon and dill fish pie with puff pastry top.
- 23.3g (10g saturated)
- 47.3g (7.4g sugars)
- 1kg maris piper potatoes, peeled and roughly chopped
- 70g butter
- 1 onion, finely chopped
- 4 tbsp plain flour
- 500ml semi-skimmed milk
- 240g sustainable smoked mackerel fillets, skin discarded and broken into 3cm chunks
- 275g sustainable smoked haddock, skinless and cut into 3cm chunks
- 180g sustainable raw king prawns, peeled
- 150g frozen peas
- 50g mature cheddar, grated
- Seasonal greens to serve
- Heat the oven to 220°C/200°C fan/gas 7. Bring a large pan of water to the boil and add the potatoes. Cook for 15 minutes until tender, drain, then add 20g of the butter, season generously with salt and pepper and mash until smooth.
- Meanwhile, in a large deep saucepan, melt the remaining 50g butter and cook the onion for 5 minutes until beginning to soften. Stir in the flour and cook gently for 2-3 minutes until it smells toasty. Add the milk a little at a time, stirring well to make a smooth sauce, then simmer for 2-3 minutes until thickened slightly. Remove from the heat and season generously.
- Gently stir in the mackerel, haddock, prawns and peas, then pour into a medium (about 1.5 litre) baking dish. Cover with the mash and sprinkle
the cheddar on top. Bake for 30 minutes until bubbling, then serve with seasonal greens.
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