Fish Pie


For the filling

 500ml/1 pint milk

250g/9oz smoked haddock

200g/7oz cod loin

1 onion

1 bay leaf

2 leeks, washed and chopped

50g/2oz butter, plus 25g/1oz for dotting on top of the pie

1 tbsp olive oil

3 tbsp flour

salt and white pepper

100g/3½oz raw king prawns

50g/2oz frozen peas

1 tbsp finely chopped parsley

1 lemon, zest only




For the mashed potatoes

1kg/2lb 4oz potatoes, peeled

50g/2oz butter

100g/3½ oz crème fraîche

 3 tbsp warm milk

Pinch salt and white pepper





Preparation method

Preheat the oven to 190C/375F/Gas 5.


Cut the potatoes into 5cm/2in chunks and boil until soft. Drain and mash with the butter, crème fraîche and warm milk. Season with salt and white pepper. Set aside and keep warm.


Heat the milk in a large pan, add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Bring the milk up to the boil. Reduce the heat and simmer gently for 6-7 minutes.


Meanwhile, finely chop the remaining half onion and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and the leeks for 4-5 minutes to soften, but not brown,


Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan. 



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