For this recipe you will need a large frying pan/skillet with lid and a 2.25 litre (4 pint) ovenproof dish
Preheat the oven to 190°C (375°F) (gas 5).
Peel and cut potatoes into large chunks. Cook in boiling, salted water for about 20 minutes until tender. Drain and set aside.
Next, cut the broccoli into bite-sized florets, about 115g (4 oz) (1 cup). Not all the head of broccoli will be needed.
Remove the stalks from the dill and reserve. Chop dill leaves and put to one side.
Put the fish into the frying pan/skillet and pour over the water and wine. Add seasoning, dill stalks and lemon slices. Cover. Bring slowly to the boil, reduce the heat and simmer gently for 5 minutes or until just cooked.
Remove from the heat. Discard the dill stalks and lemon slices. Strain and reserve the cooking liquor. Lay the fish in the ovenproof dish. Flake into chunks using a fork and check for bones.
Add the prawns/shrimps and broccoli.
Melt the butter in the frying pan/skillet and stir in the flour to form a smooth paste. Remove from the heat and slowly add the reserved cooking liquor, stirring constantly, until the sauce is smooth. Return to the heat and bring to the boil. Then reduce the heat and cook for 1 minute, stirring continuously, until the sauce has thickened. Add the cream, chopped dill leaves, and season. Now pour the sauce over the fish.
Mash the potatoes, adding just enough milk to create a creamy mash. Season well.
Cover the fish with spoonfuls of the potato. Don’t flatten the spoon shapes out, you are after a bumpy look. Sprinkle with the breadcrumbs and pour the melted butter over the top.
Bake for 40–45 minutes until piping hot and lightly browned.
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)
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.
* You can buy good frozen puff pastry that is made from butter. Making it from scratch is just one step too far for me.
Preheat the oven to 220°C/425°F/gas mark 7.
Pour the milk into a large saucepan. Cut the salmon into cubes and add with the prawns to the pan. Bring to the boil. Remove from the heat, cover, and leave for 5 minutes to cook the fish.
Drain the fish, reserving the liquor, and place in the base of the pie dish with the sweetcorn.
Melt the butter in a pan, add the flour and cook over a low heat for 1 minute to cook the flour. Gradually stir in the reserved liquor until smooth. Increase the heat and stir until thickened. Stir in the wine and add the mushrooms. Simmer for 3 minutes. Season to taste and stir in the dill.
Pour sauce over the fish and mix in. Leave to cool slightly, about 10 minutes.
Trim the pastry to fit the top of the pie dish. Dampen the rim of the dish with water and use the trimmings to cover the rim of the dish. Dampen the rim of pastry with water and lift the large piece of pastry over the top. Press down around the rim of the dish to seal the pastry and knock-back the edges. Make 2 holes in the top to allow steam to escape during cooking.
Brush the top of the pastry with egg glaze. Place on a baking tray and bake in the centre of the oven for 30 minutes until the pastry is golden.