Fleetwood Fish Pie
A comforting Lancashire coastal pie packed with fresh haddock, smoked haddock, and prawns under a crisp, golden mashed potato crust.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •casserole dish
- •large saucepan
- •potato masher
- •whisk
- •slotted spoon
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 24 g
- carbs
- 46 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Heat the oven to 180°C fan (200°C conventional/gas mark 6).
- 2
Boil the potatoes in salted water for 15 minutes until tender, then drain thoroughly.
- 3
Mash the potatoes until smooth with 20g of butter and 50ml of milk.
- 4
Place both haddock types in a saucepan, pour over 450ml milk, and simmer gently for 4 minutes.
- 5
Lift the fish out with a slotted spoon into a casserole dish and reserve the warm poaching milk.
- 6
Melt the remaining 30g butter in the saucepan, whisk in the flour, and cook for 1 minute.
- 7
Gradually whisk the warm poaching milk into the flour mixture and simmer for 3 minutes until thickened.
- 8
Stir the chopped parsley and black pepper into the sauce, then pour over the fish and prawns.
- 9
Spoon the mashed potato over the filling, rough up the top with a fork, and scatter cheese over.
- 10
Bake in the oven for 25 to 30 minutes until bubbling hot and deeply golden on top.
Chef's tips
Poaching the fish directly in the milk infuses the sauce with deep coastal flavour. Using a fork to create ridges across the mashed potato ensures maximum crispy, browned bits on top.
Ingredient substitutions
- Lancashire cheese → mature Cheddar cheese
- undyed smoked haddock → smoked cod fillet
Storage
Store cooled leftovers covered in the fridge for up to two days.
Reheating
Reheat covered with foil in an oven at 180°C fan for 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Failing to drain prawns thoroughly, which waters down the pie sauce
- •Over-boiling the fish during poaching, causing it to disintegrate into mush
- •Adding cold milk quickly to the roux (butter and flour paste), creating a lumpy sauce
Serving suggestions
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