Haddock and prawn fish pie

A delicious, warming fish pie with haddock, cod and prawns and topped with creamy mashed potato. Adding crème fraiche makes all the difference.

Serves: 2
Prep time: 30 mins
Cooking time: 45 mins

250 ml skimmed milk
1 bay leaf
150g smoked haddock fillet, skinned
100g cod, haddock or other white fish, skinned
50g large shelled, cooked prawns
1tbsp flat leaved parsley, finely chopped
1 egg, hardboiled, peeled and roughly chopped
15g unsalted butter
15g plain flour
300g potatoes, peeled
1tbsp half-fat crème fraiche

1. Preheat oven to 180C/ gas mark 4. Place the milk in a saucepan with the bay leaf and bring to simmering point. Add the smoked haddock and cod and cook over a gentle heat for 6 mins until the fish is just cooked. Remove the fish to a plate and strain the milk into a jug, discarding the bay leaf.
2. Flake the fish into a bowl and add the chopped parsley, egg and prawns.
3. Melt the butter in a small saucepan, add the flour and cook for a minute. Gradually add the reserved milk, whisking well until you have a smooth sauce. Season with salt and freshly ground black pepper. Pour the sauce over the fish and mix well. Place in a small dish or two individual pie dishes.
4. Quarter the potatoes and steam for 15-20 mins or until soft. Mash until smooth and season with salt and freshly milled black pepper. Stir in the crème fraiche and nutmeg and place the potato on top of the fish.
5. Place the pie in the oven and cook for 25-30 mins or until the top is nicely browned.

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More recipes:
Quick fish pie
Fish and sweetcorn pie
Cavolo nero fish pie

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