Luxury fish pie

King prawns make it super-special

Takes 40 min to make + 20 min cooking
Per serving 609 kcal 26g fat

600g (1lb 5oz) potatoes, peeled and cut into chunks
75g (2¾oz) unsalted butter
600ml (1pt) whole milk
Salt and freshly ground pepper
350g (12oz) smoked haddock
350g (12oz) skinned white fish, cut into 2.5cm (1in) pieces, any bones removed
12 raw shelled king prawns
2 hard-boiled eggs, shelled and quartered
35g (1¼oz) peas, defrosted
1½tbsp plain flour
2tbsp chopped flat-leaf parsley

1 Preheat the oven to 220?C, 425?F, Gas 7. Put the potatoes in a pan, cover with water, bring to the boil and simmer for 15 min. Drain and mash with 50g (1¾oz) of the butter and 150ml (5fl oz) of the milk. Season and set aside.

2 Put the smoked haddock in a pie dish. Pour in remaining milk and bake in the oven for 10 min. Remove fish and place on a plate. Strain the milk into a jug and set aside. Skin fish, break into chunks and remove any bones. Return to the dish and add the raw white fish and prawns. Top with the eggs and peas.

3 In a pan, melt the leftover butter with the flour and stir for 2 min. Gradually whisk in the reserved milk and cook for 10 min, stirring occasionally, until thickened. Stir in the parsley and season.

4 Pour the sauce over the fish, spread the mash on top and bake for 20 min, until golden.

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