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Haddock & prawn pie with cheesy potato topping
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800g Maris Piper potatoes, peeled and cut into even-sized chunks
30g butter, plus an extra small knob
30g plain flour
400ml whole milk, plus an extra 4 tbsp
400g skinless haddock or cod, cut into large chunks
180g pack Waitrose Raw Jumbo King Prawns
150g frozen petits pois
150g Waitrose 1 Kaltbach Creamy, from the cheese counter, coarsely grated
1 tsp Dijon mustard
25g pack Cooks’ Ingredients Chives, snipped
1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a large pan, cover with cold water, bring to the boil and simmer for 12-15 minutes until the potatoes are tender.
2. Meanwhile, melt the butter in a saucepan. Add the flour and cook for 2 minutes. Gradually beat in the milk, then bring to the boil and simmer gently for 2 minutes until thickened.
3. Remove from the heat and stir in the haddock, prawns, petits pois, three quarters of the cheese, the mustard and the chives. Spoon into a heatproof dish.
4. Drain the potatoes well, then mash until smooth. Beat in the extra butter and milk, then spoon over the filling. Scatter over the reserved cheese, season and bake for 30 minutes until the fish and prawns are cooked through and the pie is bubbling and golden.
Typical values per serving:
This recipe was first published in March 2017.