🧂 Ingredients
- 500 g White fish fillets (e.g., cod, haddock)(skinless and boneless, cut into chunks)
- 200 g Smoked haddock(skinless and boneless, cut into chunks)
- 150 g Prawns(peeled and deveined)
- 75 g Butter
- 75 g Plain flour
- 600 ml Milk
- 100 ml Double cream
- 30 g Fresh parsley(chopped)
- 1 tsp Lemon zest
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 kg Potatoes(Maris Piper or King Edward, peeled and quartered)
- 50 g Butter(for mashing)
- 50 ml Milk(for mashing)
- 50 g Cheddar cheese(grated, for topping (optional))
👨🍳 Instructions
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
💡 Tip: Ensure oven is fully preheated before placing the pie inside. - 2
Boil the potatoes in salted water until tender. Drain well and mash with butter and milk until smooth. Season with salt and pepper. Set aside.
⏱️ 20 minutes - 3
Melt 75g butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
⏱️ 2 minutes - 4
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in the double cream, parsley, and lemon zest.
💡 Tip: Whisk continuously to prevent lumps. - 5
Gently fold in the chunks of white fish, smoked haddock, and prawns. Season with salt and pepper to taste.
💡 Tip: Be careful not to break up the fish too much. - 6
Pour the fish mixture into an ovenproof dish.
- 7
Spoon the mashed potato evenly over the fish mixture, creating a decorative topping with a fork if desired.
💡 Tip: Ensure the mash seals the edges to prevent the sauce from bubbling over. - 8
Sprinkle with grated cheddar cheese, if using. Bake for 30-35 minutes, or until the topping is golden and the filling is bubbling.
⏱️ 35 minutes💡 Tip: If the topping browns too quickly, loosely cover with foil. - 9
Let the pie stand for 5-10 minutes before serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓Use a mix of white fish and oily fish for depth of flavour.
- ✓Ensure all fish is cooked through but not overcooked, as it will continue to cook in the oven.
- ✓For a richer sauce, you can use fish stock instead of some of the milk.
🔄 Variations
- Add a handful of peas or sweetcorn to the fish mixture.
- Incorporate a tablespoon of Dijon mustard into the sauce for a little tang.
- Use a mix of seafood, such as mussels or scallops.