About this recipe:A simple fish pie can be transformed into a feast by the addition of prawns and mushrooms. Serve with a colourful medley of steamed vegetables, such as sugarsnap peas, carrots and baby corn.
550 g (1¼ lb) potatoes, peeled and cut into chunks
4 tbsp Greek-style yogurt or fromage frais
15 g (½ oz) butter
1 small onion, sliced
400 g (14 oz) piece of haddock fillet
500 ml (17 fl oz) semi-skimmed milk
2 bay leaves
4 parsley stalks
85 g (3 oz) small pasta shells
3 tbsp cornflour
½ tsp mustard powder
freshly grated nutmeg
125 g (4½ oz) cooked peeled prawns
85 g (3 oz) mushrooms, thinly sliced
3 tbsp chopped parsley
salt and pepper
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Method Prep:40min › Cook:20min › Ready in:1hr
Preheat the oven to 180°C (350°F, gas mark 4). Put the potatoes into a saucepan, cover with boiling water and cook for 15–20 minutes or until tender. When the potatoes are done, drain them well and mash with the yogurt or fromage frais; keep hot.
While the potatoes are cooking, melt the butter in a flameproof casserole, add the onion and cook gently for 5 minutes or until soft. Place the haddock on top, pour over 400 ml (14 fl oz) of the milk and add the bay leaves and parsley stalks. Cover and poach in the oven for 15 minutes or until the fish will flake easily.
Cook the pasta in a saucepan of boiling water for 10 minutes, or according to the packet instructions, until barely tender. Drain and set aside.
Put the cornflour and mustard into a saucepan, add the remaining milk and mix to a smooth paste. Strain the poaching milk from the fish into the saucepan, reserving the onion, and add nutmeg to taste. Stir well and bring to the boil, stirring. Reduce the heat and simmer for 5 minutes or until thick.
Flake the haddock, discarding the skin and any bones. Stir the haddock, reserved onion, prawns, mushrooms, drained pasta shells and chopped parsley into the sauce, and season with salt and pepper to taste. Return the mixture to the casserole.
Spoon the mashed potatoes over the fish mixture, spreading the potato evenly, right to the edge of the dish. Fork up the surface. Bake for about 20 minutes or until bubbling and browned. Serve hot.
Some more ideas
Make a fish and vegetable pie. Omit the prawns, and add 115 g (4 oz) cooked diced carrot, 115 g (4 oz) fresh or frozen peas and 3 tbsp chopped fresh parsley to the sauce with the haddock and other ingredients. Top with mashed potato mixed with equal quantities of mashed carrots or swedes. * Flavour the sauce with 1 tbsp anchovy essence or 2 canned anchovy fillets, drained and chopped.
Haddock is a useful source of vitamin B6. This vitamin helps the body to utilise protein and it also contributes to the formation of haemoglobin, the pigment in red blood cells. * Incorporating both potatoes and pasta in this recipe helps to boost the intake of starchy carbohydrates. * Fromage frais is a soft cheese originating from France. The consistency varies from runny to quite thick, depending on the fat content. Plain fromage frais can be used in recipes as a low-fat alternative to cream.
Each serving provides
B1, B6, B12, niacin * C, calcium, copper, potassium, selenium, zinc * A, B2, folate, iron