zoom Easy fish pie with smoked haddock & prawns
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Easy fish pie with smoked haddock & prawns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Easy fish pie with smoked haddock & prawns

    • Low Fat
    • Preparation time: 20 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 15 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary