Smoked Fish Pie with Crispy Potato & Cauliflower Topping

Does it get more comforting than a creamy and delicious fish pie? No, we didn’t think so!

  • Preparation:10 minutes
  • Servings:4 people
  • Category:
  • Cook Time:1 hour
  • Course:
  • Occasion:

    For the topping:

  • 900g floury potatoes, such as Maris Piper or King Edward, peeled and cut into large cubes
  • 1 cauliflower cut into florets
  • 150ml milk
  • 50g butter
  • 100g mature Cheddar, grated
  • For the filling:

  • 450g fresh white fish, such as haddock, cod or coley, skinned
  • 250g smoked haddock fillet, skinned
  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 tbsps flour
  • 300ml hot vegetable stock
  • 3 tbsps crème fraîche
  • 180g pack raw jumbo king prawns
  • 25g pack fresh flat leaf parsley, finely chopped
  • 3 medium free range eggs, hard boiled, shelled and quartered
  • Preheat the oven to 200ºC/Fan 180ºC/ Gas 6. For the topping, bring a pan of water to the boil and add the potatoes. Simmer for 15 minutes until tender, then add the cauliflower and simmer for 8 more minutes until the potatoes and cauliflower are very tender.
  • Drain and return to the pan, and heat for a few minutes to dry out the potatoes and cauliflower. Add the milk and butter, and mash together. Add the cheese and mix well.
  • Meanwhile cut the fish into large chunks and set aside. Heat the oil in a frying pan and cook the onion for about 5 minutes until softened, then stir in the flour and cook for a minute.
  • Slowly add the hot vegetable stock stirring continuously until you have a smooth sauce. Add the crème fraîche and stir, add the fish, prawns and parsley, then season.
  • Spoon the fish filling into a 1.5-litre ovenproof dish and arrange the eggs on top. Spoon on the mash and rough up the top with a fork. Bake for 30 minutes until the top is golden, the filling is bubbling and the fish is cooked through.
Try 3 Issues for only £6!