Fish pie surprise! Why haven’t we thought of this before? Bacon and juicy sweetcorn are a mouthwatering addition to this Essentials magazine recipe. This recipe serves 4-6 people and will take 1hr to prepare and cook. This delicious fish pie is topped with a crisp, flattered shortcrust pastry. The golden pastry will tempt you for seconds as well as the flavour from the bacon. You wouldn’t think that fish and bacon would work so well together but they really do. Leftovers can be stored in an airtight container in the fridge but we’d recommend eating within one day of cooking.
- 2 medium leeks, sliced
- 200g potatoes, peeled and cut into 1cm cubes
- 6 rashers streaky bacon, chopped
- 400g undyed skin-on smoked haddock fillets
- small bunch parsley, finely chopped
- 200g small cooked prawns
- 200g ready-made shortcrust pastry
- 1 organic, free-range egg, beaten
- 1tbsp olive oil
- 600ml whole milk
- 1 bay leaf
- 25g butter
- 2tbsp plain flour
- 198g tin sweetcorn, drained and rinsed
Heat oven to mark 6/200°C. Heat the oil in a large pan and add leeks and potatoes. Cook for 10 mins, add bacon and cook for 5 mins more. Remove and set aside. Put haddock in the pan, add milk and bay leaf, bring to the boil and simmer for 3-4 mins. Strain the milk into a jug, flake the fish and set aside.
Melt the butter, add the flour and stir to make a roux for 1 min. Gradually stir in the milk until smooth, cook for 2-3 mins. Remove from the heat and stir in the, parsley and sweetcorn.
Put haddock in an ovenproof dish, add prawns, leek mix and sauce. Roll pastry to cover dish and cut holes in the middle. Brush with egg and bake for 20-30 mins.
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For a healthier alternative, you can swap whole milk for semi-skimmed and top with mash instead of pastry.