2362

fish pie

  • serves 6
  • A little effort

A comforting white fish, smoked haddock, prawns and leek pie, topped with fluffy mash, that you can make in advance and freeze. A classic family dish special enough to serve to guests too

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Ingredients

  • leeks 2, sliced and rinsed
  • butter 100g
  • plain flour 2 tbsp
  • white wine 250ml
  • double cream 150ml
  • flat-leaf parsley ½ small bunch, chopped
  • firm white skinless fish such as cod or coley  300g, chunked
  • skinless smoked haddock 300g, chunked
  • cooked peeled prawns 200g
  • Maris Piper potatoes 750g, peeled and chunked
  • milk for the mash

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Gently cook the leeks in half the butter until really soft. Stir in the flour and cook for a couple of minutes. Gradually stir in the wine until you have a sauce and simmer for 5 minutes. Add the cream and bring gently to a simmer for a couple of minutes. Stir in the parsley, fish and prawns, then take off the heat. Tip into a baking dish.

  • Step 2

    To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the rest of the butter, a splash of milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.

  • Step 3

    Bake the pie in the oven for 30-35 minutes until the top is crisp and golden, and the filling is bubbling and piping hot.

  • Step 4

    To freeze the pie, cover with clingfilm and freeze after assembling (but before cooking) for up to 2 months. Defrost completely in the fridge overnight. Cook following the instructions above.

Nutritional Information

  • Kcals 526
  • Fat 28.7g
  • Saturates 17.3g
  • Carbs 28.9g
  • Fibre 4.2g
  • Protein 28.3g
  • Salt 2g
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