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    Haddock and Prawn Pie with Cheese and Chive Mash

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    Haddock and Prawn Pie with Cheese and Chive Mash

    This family pie is very simple to make and will satisfy hungry travellers and excited children on the night before Christmas.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    • For the Cheese and Chive Mash
    • 2kg floury potatoes, such as Maris Piper, peeled and cut into cubes
    • 100g mature Cheddar, grated
    • 150ml whole milk, warmed
    • 15g pack fresh chives, snipped
    • For the Haddock and Prawn Pie
    • 750g smoked haddock or cod fillets, skinned
    • 75g butter
    • 75g plain flour
    • 284ml tub soured cream
    • 2 x 200g packs Anchor Seafoods Frozen Raw Peeled King Prawns, thawed
    • 150g frozen peas, thawed
    • 500ml whole milk


    1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a pan of cold water, cover and bring to the boil, then reduce and simmer for 20-25 minutes until tender. Drain.
    2. Meanwhile, pour 500ml milk into a large sauté pan. Add the fish, bring gently to the boil and simmer for 5 minutes. Remove from the heat and set aside.
    3. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Using a slotted spoon, transfer the fish to a plate then slowly whisk the milk into the flour to make a smooth sauce. Bring to the boil, stirring continuously, then simmer gently for 3-4 minutes until thickened.
    4. Stir the soured cream, prawns and peas into the sauce and heat gently for a couple of minutes. Flake the haddock into the sauce and stir gently, being careful not to break up the chunks of fish. Season to taste then spoon carefully into a deep ovenproof dish or roasting tin (about 3.5 litres).
    5. Mash the cooked potatoes until smooth, then beat in the grated Cheddar with 150ml warmed milk and snipped chives to make a soft mash. Spoon over the haddock and prawn layer. Bake for 25-30 minutes until golden brown. Garnish with a few extra chives and serve with a generous helping of Savoy cabbage.

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