Smoked haddock, cod and prawn pie
- December 2006
- Serves 8
- Hands on time 50 mins, plus 35 mins oven time
This clever recipe allows you to make one scrumptious fish pie and freeze a second for a night when you don’t fancy cooking.
- 22.2g (13.3g saturated)
- 43.8g (7.1g sugars)
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.
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