My mum’s fish pie is better than yours, probably. This recipe has grown out of trying to recreate hers, I’ve never come close, but this is still pretty good. It’s perfect for cooking up in big batches to use as packed lunch for a few days after cooking.
Cooking time: 30 mins prep, 45 mins cooking, (1hr 15 mins total).
To Wash up: 1 large sauce pan, 1 mixing bowl, 1 casserole dish
For the mash
- 400g of fluffy potatoes, diced
- 200g of butter
- 200g of cheddar, grated
- Salt & pepper to taste
- 100g of breadcrumbs
For the filling
- 1 glug of oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 1 glug of white wine
- 500g pack of fresh prawns
- 1 tbsp of plain flour
- Small knob of butter
- 1-2 glugs of milk
- Pre-heat the oven to gas mark 6 (200’c).
- Add the potatoes to salted boiling water until soft to the knife (around 10 mins).
- Drain the potatoes and add back to the pan with the butter, cheddar, salt & pepper. Season to taste, mash well and set aside.
- Soften the butter in a little oil in the sauce pan, cook the onion and garlic until soft.
- Add a glug of white wine to the pan and bring to the boil, add in the prawns and cook for 1 -2 minutes until cooked through. Set aside.
- Add the flour and butter to the pan and stir until a paste forms, gently add in a little milk at a time and stir continuously for 5 – 10 mins until a smooth white sauce forms.
- Add the prawn mix back to the pan and stir thoroughly to warm through.
- Pour the mix into a wide, deep casserole dish, top with the mash and breadcrumbs.
- Pop into the hot oven for 30-40 minutes or until the pie is golden and crispy.