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)
- 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
- 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.
- 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.
- 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.
- 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.
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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