Haddock & prawn pie with cheesy potato topping
Waitrose and Partners

Haddock & prawn pie with cheesy potato topping

This seafood pie includes flacky haddock and juicy prawns and is topped with mashed potato with dijon mustard, chives and cheese mixed in.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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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
  • 400g 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 when made using specific products in recipe


2,638kJ/ 628kcals



Saturated Fat












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Overall rating (4.5/5)

4.5 out of 5 stars2 ratings