Dinner · British

Fish pie

Name: Fish pie
Total time: 75 min
Yield: 4
Cuisine: British
Ingredients: 1kg Potatoes; 240g Smoked haddock fillets; 2 Salmon fillets; 600ml Semi-skimmed milk; 70g Butter; 40g Plain flour; 1 tsp Dijon mustard; 1 Lemon; 30g Fresh parsley, chopped; 230g Raw king prawns; 150g Frozen peas; 50g Mature cheddar, grated

Smoked haddock, salmon and prawns in a lemony parsley sauce, under a cheddar mash lid.

Start to finish: 1 hr 15 min
Hands-on: 38 min
In the fridge: 2 days
Freezes: Yes

PescatarianContains gluten, dairy, mustard, fish, shellfish

Ingredients

4 portions

1kgPotatoes
240gSmoked haddock fillets
2Salmon fillets
600mlSemi-skimmed milk
70gButter
40gPlain flour
1 tspDijon mustard
1Lemon
30gFresh parsley, chopped
230gRaw king prawns
150gFrozen peas
50gMature cheddar, grated

Plus salt, pepper and water.

Method

1
Peel the potatoes and cut them into even chunks. Boil in salted water for 15 to 20 minutes, until very tender.
28 min, mostly hands-off
2
Meanwhile, lay the haddock and salmon in a wide pan and pour over 500ml of the milk. Bring to a gentle simmer and poach for 4 to 5 minutes, until the fish just flakes. Lift the fish onto a plate and pour the milk into a jug.
12 min, mostly hands-off
3
Melt 40g of the butter in the pan, stir in the flour and cook for a minute. Whisk in the poaching milk a splash at a time until smooth, then simmer for 3 minutes, stirring, until it coats the back of a spoon. Stir in the dijon, the zest of the lemon and the parsley, and season.
4
Heat the oven to 200C (180C fan). Flake the fish into big chunks in a baking dish, leaving the skin behind. Scatter over the raw prawns and frozen peas, and pour over the sauce.
5
Drain the potatoes, let them steam dry for a minute, then mash with the rest of the butter and milk and plenty of pepper.
6
Spoon the mash over the filling, starting at the edges so it seals in the sauce. Rough up the top with a fork and scatter over the cheddar.
7
Bake for 30 to 35 minutes, until golden and bubbling at the edges and piping hot in the middle. Serve, or cool and portion into tubs for the fridge or freezer.
35 min, mostly hands-off

On the day

Reheat covered, in the microwave or a 180C (160C fan) oven, until piping hot all the way through. Cut the zested lemon into wedges to squeeze over.

Cook’s tip

Poaching the fish in the milk and then making the sauce with it means none of that smoky flavour goes down the sink.