Haddock and prawn pie with cheesy potato topping
YOU WILL NEED
800g Maris Piper potatoes, peeled and cut into chunks 30g butter, plus an extra knob 30g plain flour 400ml whole milk, plus an extra 4 tbsp 400g skinless haddock or cod, cut into large chunks 180g raw jumbo king prawns 150g frozen petits pois 150g Gruyere, grated 1 tsp Dijon mustard 25g chives, snipped
DIRECTIONS
Preheat the oven to 200°C/Gas Mark 6. Place the potatoes in a large pan, cover with cold water, bring to the boil and simmer for 12-15 minutes until tender.
Meanwhile, melt the butter in a saucepan. Add the flour and cook for 2 minutes. Gradually beat in the milk, then bring to the boil and simmer gently for 2 minutes until thickened.
Remove from the heat and stir in the haddock, prawns, petits pois, three quarters of the cheese, mustard and chives. Spoon into a heatproof dish.
Drain the potatoes well, then mash until smooth. Beat in the extra butter and milk, then spoon over the filling. Scatter over the reserved cheese, season and bake for 30 minutes until the fish and prawns are cooked through and the pie is bubbling and golden.
Recipe and image courtesy of Waitrose, waitrose.com/recipes