Haddock and prawn pie
Preparation time: 20 minutes
Cooking time: 50 minutes
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
- 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.
- 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.
- 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.
- 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).
- 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