Smoked haddock and prawn fish pie

Name: Smoked haddock and prawn fish pie
Cuisine: British
Ingredients: 1.5kg floury potatoes such as maris piper, cut into chunks; 100g butter; 1 onion, finely chopped; 3 leeks (about 500g), finely sliced; 2 garlic cloves, crushed; ½ tsp smoked paprika; 1 tsp mustard powder; 80g plain flour; 250ml white wine; 400ml whole milk; 150ml double cream; 2 x 180g packs sustainable raw peeled king prawns, patted dry; 500g sustainable undyed smoked haddock, skinless and boneless, cut into 2cm chunks, patted dry; 1½ tbsp capers, drained; Juice ½ lemon, plus 8 wedges; 25g bunch fresh flatleaf parsley, finely chopped; 50g gruyère or mature cheddar, grated; Steamed peas or greens to serve; 2 litre oven dish

Instructions

Our creamy, smoky and indulgent take on this classic comfort dish is deceptively easy to make. While you’re at it, double up to make two and freeze one

Updated at: Mon, 19 May 2025 05:01:00 GMT