Haddock and prawn pie

Serves: 8
Preparation time: 20 minutes
Cooking time: 50 minutes

Haddock and prawn pieIngredients:

For the cheese and chive mash:

2kg (41/2lb) floury potatoes, peeled and cut into cubes
100g (31/2oz) mature cheddar, grated
150ml (5floz) whole milk, warmed
15g (1/2oz) fresh chives, snipped

For the haddock and prawn pie:

750g (11/6lb) smoked haddock or cod fillets, skinned
75g (3oz) butter
75g (3oz) plain flour
284ml (10floz) soured cream
2 x 200g (14oz) frozen raw peeled king prawns, thawed
150g (5oz) frozen peas, thawed
500ml (18floz) whole milk


  1. Preheat the oven to 200°C/R6. Place the potatoes in a pan of cold water, cover and bring to the boil, then reduce and simmer for 20-25 minutes until tender. Drain.
  2. Meanwhile, pour 500ml milk into a large sauté pan. Add the fish, bring gently to the boil and simmer for 5 minutes. Remove from the heat and set aside.
  3. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Using a slotted spoon, transfer the fish to a plate then slowly whisk the milk into the flour to make a smooth sauce. Bring to the boil, stirring continuously, then simmer gently for 3-4 minutes until thickened.
  4. Stir the soured cream, prawns and peas into the sauce and heat gently for a couple of minutes. Flake the haddock into the sauce and stir gently, being careful not to break up the chunks of fish. Season to taste then spoon carefully into a deep ovenproof dish or roasting tin (about 3.5 litres).
  5. Mash the cooked potatoes until smooth, then beat in the grated cheddar with 150ml warmed milk and snipped chives to make a soft mash. Spoon over the haddock and prawn layer. Bake for 25-30 minutes until golden brown. Garnish with a few extra chives and serve with a generous helping of savoy cabbage.

Recipe and image courtesy of waitrose.com

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