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Smoked fish pie

smoked haddock

A British classic.


Serves 6 as a main course


For the filling

800g undyed smoked haddock, or similar fish

250g prawns, cooked

500ml milk

a large bunch of parsley

2 tbsp plain flour

50g butter

100ml double cream

a little grated nutmeg


For the potato topping

600g floury potatoes

100g butter

a little parmesan, grated


Heat the oven to 200°C.


Put the fish into a small saucepan with the milk and simmer gently for about 5 minutes until you can easily remove the skin from the fish. Discard the skin, and pull the fish into large flakes, checking for bones as you do so. Chop the parsley roughly and add to the flaked fish, along with the prawns.


Melt the butter in a pan and stir in the flour. Cook until nutty and biscuit-coloured, then add the milk in which you cooked the fish. Simmer gently for ten minutes, stirring enough to stop it catching until thickened and add the nutmeg. Stir the white sauce into the fish mixture, along with the cream and put the whole lot into a deep oven dish.


Bring a large pan of water to the boil, peel the potatoes and chop into large chunks. Boil until tender, about 15 minutes. Drain and mash the potatoes with the butter. Spread the mashed potato over the fish, pushing it right up to the edges and covering the fish filling completely. Sprinkle with parmesan and bake for about 45 minutes until the filling is bubbling up around the edges and the cheese is crusty and brown. Serves with salad, green beans or peas.

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