Fish pie
A fish pie is better for a mix: smoked haddock brings the depth, a white fish like cod or pollock gives meaty flakes and prawns add sweetness. Ask the counter for a fish pie mix, skinned and cut to order, and the prep is done for you. Poaching the fish in milk first builds the sauce and stops the filling turning watery under the mash.
Ingredients
- 300g skinless smoked haddock (ask the counter to skin it, free)
- 300g skinless white fish, cod, pollock or coley (ask the counter to skin it, free)
- 150g cooked and peeled prawns
- 500ml whole milk
- 1 bay leaf
- 50g butter, plus a knob for the mash
- 50g plain flour
- 1 tbsp Dijon mustard
- a handful of chopped parsley
- 1kg floury potatoes such as Maris Piper, peeled and chunked
- a splash of milk for the mash
- 75g grated cheddar (optional)
- salt and pepper
Method
- Heat the oven to 200C fan 180C. Put the haddock and white fish in a wide pan with the milk and bay leaf. Bring to a gentle simmer and poach for 4 to 5 minutes until just opaque. Lift the fish out, keep the milk and discard the bay.
- Boil the potatoes for 15 to 18 minutes until tender, drain, then mash with the knob of butter, a splash of milk and seasoning.
- Melt the 50g butter, stir in the flour and cook for 1 minute, then whisk in the warm poaching milk a little at a time to a smooth sauce. Simmer for 2 to 3 minutes until it coats the back of a spoon, then stir in the mustard and parsley.
- Flake the fish into a baking dish in large pieces, scatter over the prawns, pour on the sauce and fold gently.
- Spoon the mash over the top, rough it up with a fork and scatter with cheese if using.
- Bake for 25 to 30 minutes until the top is golden and the sauce bubbles at the edges. Rest for 5 minutes before serving.
To serve: Peas, wilted greens or buttered leeks. To drink, an unoaked Chardonnay or a dry cider. Add a little salmon for colour and richness.
Shop this recipe: king prawns, cod, pollock and smoked haddock. Cut to order at the counter, filleting free.
