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)
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.
* 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.
Cut potatoes into large chunks. Cook in boiling salted water for about 20 minutes until tender. Drain well and set aside.
Next cut the broccoli into bite-sized florets, about 4 oz. Not all the head of broccoli may be needed.
Remove the stalks from the dill and reserve. Chop dill leaves and put to one side.
Put the fish into a large frying pan 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 for 5 minutes or until just cooked.
Remove from the heat. Discard the dill stalks and lemon slices. Strain and reserve the cooking liquor. Flake the fish, and check for bones. Put in the ovenproof dish with the prawns and broccoli.
Melt the butter in the frying pan and stir in the flour, mixing to a smooth paste. Remove from the heat and slowly add the reserved cooking liquor stirring constantly until smooth. Bring to the boil, stirring all the time and cook for 1 minute to produce a thick sauce. Add the cream and chopped dill leaves, and season. Pour the sauce over the fish.
Mash the potatoes and beat in the milk, together with plenty of seasoning. 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 a little melted butter over the top.
Bake for 40–45 minutes until the pie is piping hot and lightly browned.