Haddock and Prawn Fish Pie

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

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the fish pie
  • 300 ml (10 fl oz) full fat (whole milk) (1¼ cups)
  • 450 g (1 lb) haddock, skinned (cod will work too)
  • 40 g (1½ oz) butter (3 tbsp)
  • 40 g (1½ oz) flour (¼ cup)
  • salt and freshly milled black pepper
  • 150 ml soured cream (⅔ cup)
  • 200 g (7 oz) frozen peeled king prawns/jumbo shrimps, thawed
  • 115 g (4 oz) frozen peas, thawed (¾ cup)
  • For the chive and cheesy mash
  • 900 g (2 lb) floury potatoes, peeled and cut into even sized pieces (6 medium)
  • 55 g (2 oz) Cheddar cheese, grated (½ cup)
  • 90 ml (3 fl oz) full fat (whole milk) (⅓ cup)
  • 8 g (¼ oz) fresh chives, chopped (2 tbsp)

To serve

  • A green leafy vegetable

Equipment

  • You will also need a deep sided frying pan/skillet and a 2 litre ovenproof dish.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Put the potatoes in a pan, cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.

  • Preheat the oven to 200°C (400°F) (gas 6)

  • Pour the milk into the frying pan/skillet and add the haddock. Bring slowly to the boil and then reduce the heat and simmer gently 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/shrimps, and peas, and gently heat for a further 2 minutes.

  • Break the haddock into small cubes, about 2.5 cm (1 inch) and add to the sauce. Spoon the mixture into the ovenproof dish.
  • Break up the potatoes and then beat in the grated cheese and enough milk to make a creamy mash. Mix in the chopped chives. Then spoon the mash over the fish and bake for 30 minutes or until the top is golden brown.
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Updated: March 14, 2017

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