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Fish Pie with Prawns and Cheesy Leek Topping

Fish Pie with Prawns and Cheesy Leek Topping

300ml thin cream
500ml milk
450g firm white fish fillets
225g smoked fish fillets
175g cooked peeled prawns
3 hard boiled eggs, chopped
50g plain flour
3 tablespoons chopped parsley

Cheesy Leek Topping:
1kg potatoes, peeled and cut into 2cm chunks
50g butter
1 large leek, thinly sliced
75g coarsely grated cheddar

Place the cream and 450ml of the milk in a large saucepan and bring to a simmer, add the fresh and smoked fish and simmer for 5-6 minutes. Carefully lift the fish out and allow to cool. Strain the liquid into a jug. When the fish is cool, flake it ad scatter over the base of a 1.75 litre shallow oven proof dish, then scatter over the prawns and chopped or mashed egg.
Melt 50g of the butter in a pan. Add the flour and stir for 1 minute. Remove from the heat and gradually stir in the reserved fish cooking liquid. Return to the heat and bring back to the boil and simmer for 5 minutes. Set aside while you make the topping.
Cook potatoes for 10 minutes or until tender. Melt remaining 50g butter in a saucepan and cook leek to soften. Drain potatoes, return to pan and mash well. Stir in leek, cheese and enough remaining 50ml milk to make a spreadable, not too wet mash. Season.
Cooked in a moderate oven for 20 minutes, or grill to brown the top.

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