Luxury fish pie
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King prawns make this family favourite super-special.
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Skill level: Easy peasy
Ingredients
- 600g (1lb 5oz) potatoes, peeled and cut into chunks
- 75g (2 3/4oz) unsalted butter
- 600ml (1pt) whole milk
- Salt and freshly ground pepper
- 350g (12oz) smoked haddock
- 350g (12oz) skinned white fish, cut into 2.5cm (1in) pieces, any bones removed
- 12 raw shelled king prawns
- 2 hard-boiled eggs, shelled and quartered
- 35g (1 1/4oz) peas, defrosted
- 1 1/2 tbsp plain flour
- 2tbsp chopped flat-leaf parsley
Method
- Preheat the oven to 220 C/425 F/gas 7. Put the potatoes in a pan, cover with water, bring to the boil and simmer for 15 min. Drain and mash with 50g (1 3/4oz) of the butter and 150ml (5fl oz) of the milk. Season and set aside.
- Put the smoked haddock in a pie dish. Pour in remaining milk and bake in the oven for 10 mins. Remove fish and place on a plate. Strain the milk into a jug and set aside. Skin fish, break into chunks and remove any bones. Return to the dish and add the raw white fish and prawns. Top with the eggs and peas.
- In a pan, melt the leftover butter with the flour and stir for 2 min. Gradually whisk in the reserved milk and cook for 10 min, stirring occasionally, until thickened. Stir in the parsley and season.
- Pour the sauce over the fish, spread the mash on top and bake for 20 min, until golden.
Nutritional information per portion
- Calories 609(kcal)
- Fat 26.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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