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Easy fish pie with smoked haddock & prawns
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800g floury potatoes, peeled and cut into large chunks
500ml whole milk, plus extra 4 tbsp
30g mature Cheddar, finely grated
2 tbsp olive oil
2 leeks, finely sliced
1 large clove garlic, finely chopped
½ tsp mustard powder
40g plain flour
500g Smoked Haddock Fillets (from the fish counter – ask for them skinned), cut into large chunks
220g Waitrose Extra Large Cooked King Prawns
25g pack flat leaf parsley, leaves finely chopped
1. 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.
2. 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.
3. 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:
1 of your 5 a day.
This recipe was first published in April 2020.