SMOKED FISH PIE WITH CRISPY POTATO & CAULIFLOWER TOPPING

ingredients | serves 4-6 | time 1 hour 10 mins

900g floury potatoes, such as Maris Piper or King Edward, peeled and cut into large cubes • 1 cauliflower cut into florets • 150ml milk • 50g butter • 100g mature Cheddar, grated • FOR THE FILLING • 450g fresh white fish, such as haddock, cod or coley, skinned • 250g smoked haddock fillet, skinned • 1 tbsp olive oil • 1 onion, finely chopped • 2 tbsp flour • 300ml hot vegetable stock • 3 tbsp crème fraîche • 180g pack raw jumbo king prawns • 25g pack fresh flat leaf parsley, finely chopped • 3 medium Waitrose British Blacktail Free Range Eggs, hard boiled, shelled and quartered

step 1

Preheat the oven to 200ºC, gas mark 6. For the topping, bring a pan of water to the boil and add the potatoes. Simmer for 15 minutes until tender, then add the cauliflower and simmer for 8 more minutes until the potatoes and cauliflower are very tender. Drain and return to the pan, and heat for a few minutes to dry out the potatoes and cauliflower. Add the milk and butter, and mash together. Add the cheese and mix well.

step 2

Meanwhile cut the fish into large chunks and set aside. Heat the olive oil in a frying pan and cook the onion for about 5 minutes until softened, then stir in the flour and cook for a minute.

step 3

Slowly add the hot vegetable stock stirring continuously until you have a smooth sauce. Add the crème fraîche and stir, add the fish, prawns and parsley, then season. Spoon the fish filling into a 1.5-litre ovenproof dish and arrange the eggs on top. Spoon on the mash and rough up the top with a fork. Bake for 30 minutes until the top is golden, the filling is bubbling and the fish is cooked through.

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