Made with haddock and cod, this English dish is the perfect winter warmer.
Preheat the oven to 180C/350F/Gas 4.
Prick the potatoes all over with a fork, then rub with a little oil and set on a bed of rock salt in a tray and bake for 1-1½ hours, or until tender.
Half fill a sauté pan with water and set over a high heat then add the onion, black peppercorns and bay leaves. When it’s simmering, add the smoked haddock, haddock and cod, return to the boil, then gently simmer for 3-4 minutes.
Lift the fish out with a slotted spoon into a colander set over a large bowl, then place the colander on a plate to catch any other juices.
Place a fine sieve over the bowl and strain the cooking liquour into it, discarding the onion etc.
Clean the pan out and return to the heat, add 100g/3¾oz of the butter and when it’s melted, add the flour and cook for a minute until light golden brown. Add 50ml/2floz of the milk and mix to a paste then add 350ml/13floz of the milk and cook until thickened.
Add 750ml/1pt 7 floz of the reserved stock to the pan and cook for 5 minutes, until the sauce is smooth and just thick enough to coat the back of a spoon. Discard the rest of the stock, or chill and use in another dish.
Add the lemon zest and juice and season to taste with salt and black pepper then take off of the heat.
Flake the fish into the sauce, keeping it in reasonably large pieces then add the parsley and lightly mix together.
Add the prawns and stir through then spoon into a large ovenproof dish.
Turn the oven up to 220C/425F/Gas 7.
When the potatoes are cooked and just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a sauté pan. Warm up with 75g/3oz of the butter and the last 75ml/3floz of milk – it needs to be a smooth thick mash, not too soft, beating until smooth.
Spoon the mash into a piping bag set with a large star shape nozzle and pipe over the top of the fish. Finish with the grated cheese.
Place onto a baking sheet in the oven and bake for 5-10 minutes until golden and hot through. (Or if preparing in advance and chilling, bake for 30 minutes until piping hot.)
While the pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes until tender.
Drain and return to the pan, add a knob of the remaining butter and season to taste.
Serve the pie with the peas.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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