This creamy fish pie combines haddock with king prawns/jumbo shrimp in a creamy white sauce with a scattering of peas then topped with a chive and cheesy mash
Haddock and Prawn Fish Pie with a Chive and Cheesy Mash
Prepares: 4 servings
- Preparation time: 40 minutes
- Cooking time: 30 minutes
- For the fish pie
- 300ml (10 fl oz) full fat/whole milk (1¼ cups)
- 450g (1 lb) haddock, skinned (cod will work too)
- 40g (1½ oz) butter (3 tbsp)
- 40g (1½ oz) flour (¼ cup)
- 150 ml soured cream (⅔ cup)
- 200g (7 oz) frozen peeled king prawns/jumbo shrimp, thawed
- 115g (4 oz) frozen peas, thawed (¾ cup)
- For the chive and cheesy mash
- 900g (2 lb) floury potatoes, peeled and cut into even sized pieces (6 medium)
- 50g (2 oz) Cheddar cheese, grated (½ cup)
- 90ml (3 fl oz) full fat/whole milk (⅜ cup)
- 8g (¼ oz) fresh chives, chopped (2 tbsp)
- To serve
- a green leafy vegetable
- large sauté pan
- 2 litre ovenproof dish
- Preheat the oven to 200°C/400°F/gas mark 6.
- Put the potatoes in a pan of cold water, cover and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.
- Meanwhile, pour the milk into the sauté pan and add the haddock. Bring slowly to the boil and then reduce the heat and simmer for 5 minutes. Remove from the heat and, using a slotted spoon or spatula, carefully transfer the fish to a plate and set aside. Reserve the milk.
- Over a medium heat, melt the butter in a separate pan. Stir in the flour to form a paste and gently cook for 1 minute. Gradually whisk the reserved milk into the flour until there is a smooth sauce. Bring to the boil, stirring continuously, then reduce the heat and simmer for 2–3 minutes until the sauce has thickened. Season to taste.
- Stir in the soured cream, prawns and peas and gently heat for a further 2 minutes.
- Break the haddock into small cubes, about 2.5cm (1 inch) and add to the sauce. Spoon the mixture into the ovenproof dish.
- Mash the cooked potatoes and, when smooth, beat in the grated cheese and milk, then fold through the chopped chives. Spoon over the fish and bake for 30 minutes or until the top is golden brown.
Updated: March 6, 2017