Creamy Seafood Pie Topped with Cheddar Mash

• 1 kg floury potatoes (e.g. Maris Piper), peeled and chopped
• 1 1/2 tbsp butter
• 3 tbsp double cream (heavy cream)
• Large pinch salt and pepper
• 600 ml full-fat milk
• 2 boneless salmon fillets (≈250g total)
• 1–2 boneless cod or haddock fillets (≈250g total)
• 15 king prawns (≈170g raw weight), cooked or raw, deveined

Sauce:

• 2 tbsp plain (all-purpose) flour
• 1 1/2 tbsp butter
• 150 g grated mature cheddar (1 1/2 packed cups)
• Pinch black pepper

To serve:

• 1 tbsp chopped chives
• Peas
• Sweetcorn

• Preheat the oven to 200C/400F (fan).
• Place the potatoes in a pan, cover with cold water, bring to the boil then simmer for about 15 minutes until tender.
• Drain and mash the potatoes. Stir in half the butter, the cream and a pinch of salt and pepper. Set aside.
• Put the milk in a large saucepan with the salmon and cod/haddock. Bring to the boil and simmer 2–3 minutes until the fish just flakes. If using raw prawns, add them for the last minute. Lift the fish and prawns out and keep the cooking milk.
• Flake the fish, discard any skin, and place the fish and prawns in a large baking dish.

Sauce:

• Melt the remaining butter in the milk pan, stir in the flour and cook for a minute over medium heat.
• Slowly add the reserved milk while stirring with a whisk until the sauce thickens; don’t over-whisk or it will foam.
• Remove from the heat and stir through half the cheese and a pinch of black pepper.

Assembly:

• Pour the sauce over the fish and prawns.
• Spoon the mashed potato over the top, then use a fork to create ridges so the surface crisps.
• Sprinkle over the remaining cheese and bake for 15–20 minutes until golden and bubbling.
• Top with chopped chives and serve with peas and sweetcorn.

Weight of the fish

I use approximately 250g salmon, 250g cod or haddock and about 170g raw shelled king prawns.

Dish size

My dish is roughly 25cm x 18cm and about 6.5cm deep (≈3 litres). A similar-sized dish will work.

Reheating

Cool leftovers quickly, cover and refrigerate for up to a day. Reheat in the oven covered with foil at 200C/400F for 20–25 minutes until piping hot; remove foil for the last 5 minutes to crisp the top.

Freezing

You can freeze the pie before baking. Defrost fully in the fridge before reheating. Mashed potato can separate slightly after freezing but will firm up when baked.

Other topping ideas

• Top with crushed cheese-and-onion crisps for crunch—add them for a couple of minutes after baking.
• Stir a spoonful of Dijon mustard into the mash for a kick.
• Try half sweet potato mixed with regular potato for a sweeter, colourful topping.
• Fold cooked broccoli florets into the mash for extra veg.

Fish substitutions

Use pollock, halibut, hake or trout instead of the suggested fish. A small amount of smoked haddock adds a pleasant smoky flavour without overpowering the dish.