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)
- salt and freshly ground black pepper
- 150 ml soured cream (⅔ cup)
- 200g (7 oz) frozen peeled king prawns/jumbo shrimps, 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)
- 55g (2 oz) Cheddar cheese, grated (½ cup)
- 90ml (3 fl oz) full fat (whole milk) (⅓ cup)
- 8g (¼ oz) fresh chives, chopped (2 tbsp)
- To serve
- A green leafy vegetable
- You will also need a deep sided frying pan/skillet and a 2 litre ovenproof dish.
- 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.
- Meanwhile, 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 2.5cm (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 enough milk to make a creamy mash, then fold through the chopped chives. Spoon over the fish and bake for 30 minutes or until the top is golden brown.
Updated: March 14, 2017