Fish pie baked potatoes

Name: Fish pie baked potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 free range medium eggs (optional); 20 g butter; 1 bunch/es salad onions, thinly sliced; 1 tbsp flour; 350 ml milk; 240 g smoked haddock fillet (or 120g from the fish counter); 165 g pack raw king prawns; 120 g pack baby spinach, roughly chopped; 100 g mature Cheddar, grated; 4 baked potatoes, to serve

We’re sold on this upside-down kind of fish pie, topped with smoked haddock, prawns, spinach, bubbling Cheddar and perhaps even a jammy egg.

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High protein

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins
Pluspotato cooking time

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2 free range medium eggs (optional)
20g butter
1 bunch/es salad onions, thinly sliced
1 tbsp flour
350ml milk
½ x 240g smoked haddock fillet (or 120g from the fish counter)
165g pack raw king prawns
120g pack baby spinach, roughly chopped
100g mature Cheddar, grated
4 baked potatoes, to serve

Simmer the eggs for 7 minutes, if using, then drain and cool in cold water. Preheat the grill to high.
Melt the butter in a frying pan over a low-medium heat. Add the salad onions, fry for 2 minutes, then add the flour and stir for 1 minute more. Pour the milk in gradually, stirring continuously to make a smooth sauce.
Lower the fish into the sauce. Cook gently for 5 minutes, turning halfway, as the sauce comes to a simmer and thickens. Stir in the prawns, spinach and most of the cheese, then cook for 3-4 minutes until the prawns are pink and opaque and the spinach has wilted. Flake the fish into big chunks with a fork and stir into the sauce.
Split open the baked potatoes and put onto a baking dish or individual heatproof dishes. Divide the fish pie filling between each one, top with the remaining cheese, then grill for 2-3 minutes, until golden and bubbling. Peel, then halve or quarter the eggs, if using, and serve on top of each potato. Wonderful with a simple salad or garden peas, if liked.