Creamy smoked haddock and prawn pie recipe | delicious. magazine
This fish pie recipe, made with a creamy smoked haddock and prawn filling, is an all-time classic and the perfect supper for the whole family.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 1kg floury potatoes, such as maris piper or desirée, chopped
- 2 tbsp crème fraîche
- 1 tbsp Dijon mustard, plus 1 tsp extra for the sauce
- 500ml full-fat milk
- 125g butter
- 75g plain flour
- 2 fresh bay leaves
- Small bunch fresh dill, chopped
- 600g firm, skinless white fish, such as sustainable cod or pollock (or you could use salmon), cut into chunks
- 175g sustainable, undyed smoked haddock, skinned and cut into chunks
- 150g large, raw prawns, peeled
- 4 medium free-range eggs, boiled for 7 minutes (optional)
- 75g mature Cheddar, grated
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