0 added
0 in trolley
Quantity of Essential Unsalted Butter in trolley 0
Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgMartha Collison has taken the classic fish pie and added a few luxurious ingredients to elevate this classic to the next level.
Angela prepares this recipe for Nick Grimshaw and guest Dawn O'Porter on episode 16, season 4 of Dish, the Waitrose podcast. She serves it with peas. Nick pairs the meal with Loved & Found Carignan Blanc.
Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the potatoes into a saucepan and cover with boiling water. Simmer for 15-20 minutes until tender when poked with a knife, then drain and set aside.
Place a large saucepan over a medium heat. Add the 75g butter and, when melted, tip in the leeks. Sauté until soft, 4-5 minutes, then stir in the garlic and cook for 2 minutes more.
Sprinkle the flour into the leeks, stir until coated, then gradually add the white wine. Cook for 1-2 minutes, then gradually add the 250ml milk, stirring continuously, until a thick, smooth sauce forms. Season well, then stir in the mustard and parsley
Pat the fish mix and prawns dry with kitchen paper, if needed. Add the fish mix, prawns and samphire to the sauce. Stir to combine, then transfer to a large oven dish (around 20x30cm) and set aside.
For the topping, preheat the oven to 200ºC, gas mark 6. Pass the potatoes through a potato ricer into a large mixing bowl (or use a potato masher). Add the 50g butter, milk and ½ the capers and stir well until smooth and loose enough to spread easily. Season.
Dollop the potato over the top of the fish mixture and spread right to the edges to cover and seal the filling underneath. Using the back of a spoon, swirl the potato, then sprinkle with the cheese. Toss the remaining capers in the oil, then scatter over the top.
Bake for 25-30 minutes, until the topping is golden and the capers begin to crisp – the fish should be opaque and flake easily with a fork and the prawns should be pink, opaque and cooked through. Serve piping hot with green salad or freshly steamed vegetables, if liked.
No samphire?
If you can’t get hold of samphire or don’t fancy it, try replacing it with a few handfuls of spinach or frozen peas, and throw in an extra tablespoon of capers to the filling for a salty kick.
Make it quick!
If you’re in a hurry, use a 700g pack of frozen mashed potato instead. Defrost, then heat through and add enough milk to get a smooth consistency. Add the capers and use as above.
Individual portions
If you don’t need a familysized pie, divide the fish mixture between 6 ramekin dishes. Pipe the mashed potato on top if you want to be fancy, then freeze the portions you don’t want to eat right away.
Angela prepares this recipe for Nick Grimshaw and guest Dawn O'Porter on episode 16, season 4 of Dish, the Waitrose podcast. She adds three hard boiled eggs, sliced, to the pie before cooking it.
Typical values per serving when made using specific products in recipe
Energy | 2,385kJ/ 570kcals |
---|---|
Fat | 28g |
Saturated Fat | 16g |
Carbohydrates | 38g |
Sugars | 5g |
Fibre | 4.8g |
Protein | 36g |
Salt | 1.9g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
0 in trolley
Quantity of Essential Unsalted Butter in trolley 0
Item price
£1.75Price per unit
£7/kg0 added
0 in trolley
Quantity of Essential Leeks in trolley 0
Item price
57p each est.Price per unit
£2.73/kg0 added
0 in trolley
Quantity of Cooks' Ingredients Garlic in trolley 0
Item price
60pPrice per unit
60p each0 added
0 in trolley
Quantity of Essential Plain White Flour in trolley 0
Item price
85pPrice per unit
56.7p/kg0 added
0 in trolley
Quantity of The Ned Sauvignon Blanc Waihopai River Marlborough, New Zealand in trolley 0
Item price
£8.99Price per unit
£8.99/75cl0 added
0 in trolley
Quantity of Essential British Free Range Whole Milk 4 Pints in trolley 0
Item price
£1.55Price per unit
68.2p/litre0 added
0 in trolley
Quantity of Essential Dijon Mustard in trolley 0
Item price
£1.15Price per unit
63.9p/100g0 added
0 in trolley
Quantity of Cooks' Ingredients Flat Leaf Parsley in trolley 0
Item price
80pPrice per unit
32p/10g0 added
0 in trolley
Quantity of Waitrose Fish Pie Mix in trolley 0
Item price
£4.95Price per unit
£19.04/kg0 added
0 in trolley
Quantity of Waitrose Extra Large Raw King Prawns ASC in trolley 0
Item price
£4.95Price per unit
£30/kg0 added
0 in trolley
Quantity of Waitrose Samphire in trolley 0
Item price
£2.15Price per unit
£2.39/100g0 added
0 in trolley
Quantity of Essential Sweet Potatoes in trolley 0
Item price
38p each est.Price per unit
13p/100g0 added
0 in trolley
Quantity of Essential Unsalted Butter in trolley 0
Item price
£1.75Price per unit
£7/kg0 added
0 in trolley
Quantity of Essential British Free Range Whole Milk 4 Pints in trolley 0
Item price
£1.55Price per unit
68.2p/litre0 added
0 in trolley
Quantity of Cooks' Ingredients Nonpareille Capers in trolley 0
Item price
£2.30Price per unit
£2.43/100g0 added
0 in trolley
Quantity of Essential Mature Cheddar Cheese Strength 4 in trolley 0
Item price
£2.60Price per unit
£7.43/kg0 added
0 in trolley
Quantity of Essential Olive Oil in trolley 0
Item price
£5.50Price per unit
£1.10/100ml