Prep time
20 mins
Cooking Time
50 mins
Serves
5
Ingredients
For the filling:
- 500g MSC haddock fillets
- 200g MSC king prawns or MSC coldwater prawns
- 1 shallot, finely diced
- ½ fennel bulb, finely diced
- 100g peas
- 100g sweetcorn
- 75g butter
- 2 tbsp plain flour
- 1 pint of milk
- 100ml cider
- 2 bay leaves
- 1 tsp Dijon mustard
- ½ tsp ground white pepper
- ½ tsp grated nutmeg
- Pinch of sea salt
- 4 hard boiled eggs, halved [optional]
For the mash:
- 250g celeriac, peeled and diced
- 1kg Maris Piper potato, peeled and diced
- 50g butter
- 75 ml double cream
- 150g grated Cheddar, extra for the topping
- 1 tsp chives
- Pinch of sea salt
Method
- For the fish pie filling soften shallots and fennel with butter for 2-3 minutes and then add in your flour. After a further 1-2 minutes cooking out the flour add in your cider followed a few minutes later by the milk. Stir continuously until you have a velvety white sauce and add in bay, mustard, white pepper and nutmeg to enrich with flavour. Season to taste.
- Next gently fold in your haddock and prawns. Cook for 4-5 minutes on a low heat and then add in your peas and sweetcorn and allow to cool. Preheat your oven to 180˚C.
- Boil your potatoes and celeriac until soft and mash until smooth with melted butter, cream and cheese.
- Pour your fish pie filling into a large pie dish and place in your hard-boiled eggs and top with a generous layer of mash. Sprinkle with a little extra cheese and bake for 20 mins. Sprinkle with chopped chives to serve.