Irish Fish Pie with Smoked Haddock, Cod and Prawns
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g smoked haddock fillets
- 250 g cod loins
- 150 g cooked king prawns
- 700 g mashed potato
- 400 ml whole milk
- 50 g butter
- 40 g plain flour
- 80 g mature cheddar, grated
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 609 kcal
- Protein
- 46 g
- Carbohydrate
- 39.8 g
- of which sugars
- 6.8 g
- Fat
- 30 g
- of which saturates
- 18 g
- Fibre
- 2.6 g
- Salt
- 4.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Poach the haddock and cod in the milk for 8 minutes until just cooked, then lift out, keeping the milk, and flake into a baking dish with the prawns and parsley.
- 2
Melt the butter in a pan, stir in the flour and cook for 1 minute, then gradually whisk in the poaching milk and simmer for 5 minutes until thickened.
- 3
Pour the sauce over the fish and stir gently to combine.
- 4
Spread the mashed potato over the top and scatter with the cheddar.
- 5
Bake for 25-30 minutes until golden and bubbling, and the fish is cooked through.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.