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King Edward Potatoes2kg
2kgItem price
£2.10Price per unit
£1.05/kg0 added
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This fish pie is easy to make with a creamy, seafood filling and a buttery, cheesey, mashed potato toppping.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Place the potatoes in a pan of cold water. Bring to the boil, then bubble for 15 minutes or until really tender. Drain well, then mash with 4 tbsp milk, 20g cheese and seasoning.
Preheat the oven to 200°C, gas mark 6. Heat the oil in a sauté pan. Add the leeks, cover and cook gently over a low heat for 10 minutes until softened. Increase the heat and stir through the garlic, mustard powder and flour. Cook for 1 minute, stirring; gradually add the milk, whisking to avoid lumps. Bring to the boil, then gently bubble for 5 minutes.
Fold the diced haddock, prawns and parsley through the creamy sauce and spoon into an ovenproof dish. Spoon the mash over the top, and scatter with the remaining Cheddar. Bake for 30 minutes until the potato is golden and crisp and the filling piping hot.
Typical values per serving when made using specific products in recipe
Energy | 2,253kJ/ 535kcals |
---|---|
Fat | 16g |
Saturated Fat | 6g |
Carbohydrates | 44g |
Sugars | 9.3g |
Fibre | 5.6g |
Protein | 51g |
Salt | 1.4g |
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