Fish Pie


Fish Pie


450ml (3/4 pint) semi-skimmed milk

2 bay leaves

3 spring onions, chopped

3 tbsp cornflour

1 heaped tsp mustard

2 tbsp chopped dill

240g smoked haddock, cut into chunks 

240g salmon, cut into chunks

150g raw prawns

100g frozen peas

2 potatoes, (each about 100g) peeled

2 tbsp light olive oil

25g cheddar

Peas, to serve 


Preheat the oven to 200°C, fan 180°C.

Pour the milk into a saucepan, add the bay leaves and chopped spring onion and bring to a simmer.

Mix the cornflour and 3 tablespoons cold water to form a paste, then stir into the milk and simmer for a few minutes or until thickened slightly. Season well, add the mustard and dill and cook for another 2 minutes. Remove the bay leaves and discard.

Stir in the fish, prawns and peas and pour into a 1.5-litre (2 1/2 pint) ovenproof dish.

Place the whole peeled potatoes a pan of boiling water and blanch for 1 minute. Remove from the pan, cool slightly, grate into a large clean tea towel and squeeze gently to remove excess liquid. Tip the potato into a bowl, add the olive oil and cheese and season well. Then scatter over the fish.

Place in the preheated oven and bake for 30 minutes or until golden on top. Serve with peas.