Smoked haddock and prawn fish pie

Smoked haddock and prawn fish pie
  • Serves icon Serves 8
  • Time icon Hands-on time 50 min, 
oven time 30-35 min

Our creamy, smoky and indulgent take on this classic comfort dish is deceptively easy to make. While you’re at it, double up to make two and freeze one

Nutrition: per serving

Calories
577kcals
Fat
25.6g (15.5g saturated)
Protein
28.7g
Carbohydrates
48.9g (7g sugars)
Fibre
6.8g
Salt
1.3g
Calories
577kcals
Fat
25.6g (15.5g saturated)
Protein
28.7g
Carbohydrates
48.9g (7g sugars)
Fibre
6.8g
Salt
1.3g

Ingredients

  • 1.5kg floury potatoes such as maris piper, cut into chunks
  • 
100g butter
  • 1 onion, finely chopped
  • 3 leeks (about 500g), finely sliced
  • 
2 garlic cloves, crushed
  • ½ tsp smoked paprika
  • 1 tsp mustard powder
  • 
80g plain flour
  • 
250ml white wine
  • 
400ml whole milk
  • 150ml double cream
  • 2 x 180g packs sustainable raw peeled king prawns, patted dry
  • 500g sustainable undyed smoked haddock, skinless and boneless, cut into 2cm chunks, patted dry
  • 1½ tbsp capers, drained
  • Juice ½ lemon, plus 8 wedges
  • 25g bunch fresh flatleaf parsley, finely chopped
  • 50g gruyère or mature cheddar, grated
  • Steamed peas or greens to serve

You’ll also need…

  • 
2 litre oven dish

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry. Mash with 40g of the butter and season to taste.
  2. While the potatoes are cooking, in a large deep frying pan melt the remaining 60g butter and add the onion and leeks. Fry for 5-8 minutes, then add the garlic. Gently cook for 2-3 minutes. Add the smoked paprika, mustard powder and flour to the pan, cook for 
a minute more, then add the wine.
  3. Turn up the heat and bubble for 
a minute, stirring, until the sauce has thickened. Lower the heat, then gradually stir in the milk and cream to form a thick, luxurious sauce. Taste and season.
  4. Turn off the heat, then stir in the prawns, haddock, capers, lemon juice and parsley. Spoon the filling into the dish, then top with the mashed potato and sprinkle with the grated cheese.
  5. Bake for 30-35 minutes until golden and crisp and the filling is piping hot. Serve with lemon wedges for squeezing over, with steamed peas or greens.

delicious. tips

  1. For a simpler supper, swap the mashed potato topping for a sheet of ready-rolled puff pastry. Lay it over the filling (step 4), trim off the excess, glaze with beaten egg, then bake for 
25-30 minutes until golden.

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