Smoked haddock and prawn fish pie

Name: Smoked haddock and prawn fish pie
Ingredients: 1 kg maincrop potatoes - peeled and cut into equal sized pieces; A knob of butter; A little grated nutmeg; 1 egg yolk; 500 g undyed smoked haddock fillet; 500 ml whole milk; 30 g unsalted butter; 25 g plain flour; 500 g large peeled prawns; 25 g chopped shallot; 25 g chopped leek; 4 hard-boiled eggs - shelled and cut into quarters; 1 teaspoon mixed spice; ½ teaspoon curry powder; 1 teaspoon lemon juice; 20 ml double cream; 40 g grated Cheddar; Zest of ½ lemon; 1 tablespoon chopped flat-leaf parsley; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

For
6

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

This used to be a pub lunch standard before they discovered goat’s cheese and rocket salad. It is now poorly made, if ever, with mean fillings of cheap fish. It remains one of my favourite dishes. Lobster will also do nicely if you are short of prawns.

Ingredients

1 kg maincrop potatoes - peeled and cut into equal sized pieces
A knob of butter
A

Pie
Fish course
Lunch
Pescatarian

Method

Preheat the oven to 180°C/fan 160°C/gas mark 4.

Boil the potatoes until just cooked, then drain and mash them. Add the butter, nutmeg, salt and pepper and finally the egg yolk.

Cut the haddock into large dice, then poach in the milk.

Cook the unsalted butter and