Mains
British
BritishFish Pie
A comforting creamy fish pie under a golden mash crust, shown three ways. The basic uses a frozen fish pie mix and a quick white sauce, while the ultimate features a smoked-fish trio, prawns and a saffron cream.
Nut-free
Ultimate version
Smoked haddock, salmon and prawns in a saffron cream under a Gruyere-chive mash.
Per serving£6.50
Total cost£26.00
Time1 hr 20 min
Ingredients for 4
- Filling
- 250 g undyed smoked haddock , skinless
- 250 g salmon fillet , skinless, cubed
- 150 g raw king prawns , peeled
- 3 free-range eggs , soft-boiled and quartered
- Topping
- 900 g Maris Piper potatoes , peeled and chopped
- 80 g Gruyere , grated
- 15 g fresh chives , snipped
- Sauce
- 300 ml whole milk
- 150 ml double cream
- 1 pinch saffron threads
- 100 ml dry white wine
- 70 g butter
Method
- Poach the haddock and salmon briefly in the milk and saffron, then lift out and flake.
- Reduce the wine by half, add the strained poaching milk and cream, then simmer to a velvet sauce.
- Boil and rice the potatoes, then beat in the butter, Gruyere and chives.
- Layer the flaked fish, prawns and quartered eggs in a buttered dish.
- Pour over the saffron cream and pipe or spread the mash on top.
- Bake at 190C for 35 to 40 minutes until deeply golden, resting 5 minutes before serving.
Equipment
- potato ricer
- saucepan
- ovenproof dish
The three ways, side by side
Budget
Budget frozen fish mix in a simple white sauce, topped with everyday mash.
Better
Fresh salmon and cod, a parsley-and-mustard sauce and a buttery mash top.
Ultimate
Smoked haddock, salmon and prawns in a saffron cream under a Gruyere-chive mash.
