Description
This classic fish pie is a comforting and hearty dish filled with a delicious mix of smoked haddock, cod, and prawns, layered with creamy parsley sauce and topped with fluffy mashed Maris Piper potatoes. It’s perfect for a family meal, easy to make, freezer-friendly, and offers a golden, crisp topping after baking.
Ingredients
Scale
For the Filling
- 2 leeks, sliced and rinsed
- 100g butter, divided
- 2 tbsp plain flour
- 250ml white wine
- 150ml double cream
- ½ small bunch flat-leaf parsley, chopped
- 300g firm white skinless fish such as cod or coley, chunked
- 300g skinless smoked haddock, chunked
- 200g cooked peeled prawns
For the Mash Topping
- 750g Maris Piper potatoes, peeled and chunked
- Milk, as needed for mash
- Salt and pepper, to season
Instructions
- Prepare the leeks and sauce: Heat the oven to 180C/fan 160C/gas 4. Gently cook the leeks in half the butter until they become really soft and tender. Stir in the plain flour and cook for about two minutes to form a roux base.
- Make the sauce: Gradually add the white wine, stirring continuously to avoid lumps, until a smooth sauce forms. Simmer this for 5 minutes to thicken. Stir in the double cream and bring the mixture gently to a simmer for a couple more minutes.
- Add seafood and parsley: Remove the sauce from heat and fold in the chopped parsley, chunked cod, smoked haddock, and cooked prawns evenly. Transfer this mixture into a baking dish to prepare for the topping.
- Cook the potatoes: Boil the Maris Piper potatoes in salted water until tender, about 15-20 minutes. Drain well and return to the pan over low heat to dry out slightly.
- Mash the potatoes: Add the remaining butter, a splash of milk, and season with salt and pepper. Mash thoroughly until smooth and fluffy.
- Assemble the pie: Spoon the mashed potatoes evenly over the fish filling. Use a fork to spread and create a rough-textured surface to help it crisp during baking. Dot or brush the top with extra butter to promote a golden finish.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 30-35 minutes until the topping is crisp, golden, and the filling is bubbling hot throughout.
- Freezing instructions: To freeze, cover the assembled but uncooked pie with clingfilm and freeze for up to 2 months. Defrost completely overnight in the fridge before baking following the same instructions.
Notes
- This recipe is ideal for an easy, comforting fish pie that can be made ahead and frozen for convenience.
- The combination of smoked haddock, cod, prawns, and creamy parsley sauce gives a well-rounded rich flavor.
- Using Maris Piper potatoes ensures a light and fluffy mash topping that crisps nicely.
- The pie can also be served with a simple green salad or steamed vegetables for a balanced meal.
Nutrition
- Serving Size: 1/6 of pie
- Calories: 526
- Sugar: 3g
- Sodium: 2mg
- Fat: 28.7g
- Saturated Fat: 17.3g
- Unsaturated Fat: 11.4g
- Trans Fat: 0g
- Carbohydrates: 28.9g
- Fiber: 4.2g
- Protein: 28.3g
- Cholesterol: 115mg
