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Ingredients
- 2tbs butter
- 1 onion, diced
- 1 leek, diced
- 2 garlic cloves, minced
- 2tbs plain flour
- 350ml milk
- 100ml cream
- 500g white fish fillets (such as cod or hake), cut into bite-sized pieces
- 200g smoked haddock, cut into bite-sized pieces
- 200g fresh peeled prawns
- 1 lemon, juiced
- 1tbs fresh parsley
- 2tbs peas
- Salt and pepper
- For the topping:
- 800g potatoes, peeled and diced
- 100g butter
- 100ml milk
- 100g grated Parmesan
- For the carrots:
- 4 large carrots, diced
- 3tbs butter
- Preheat the oven to 200 degrees.
- For the fish pie: in a large pan, melt the butter over medium heat. Add the chopped onion, leek and garlic. Sauté until softened. Stir in the flour and cook for a minute to make a roux. Gradually add the milk and cream while whisking to avoid lumps. Cook until the mixture thickens. Add the white fish, smoked haddock and prawns to the sauce. Gently fold in the peas and chopped parsley. Season with lemon juice, salt and pepper. Cook for a few minutes until the fish is just cooked through. Transfer the fish mixture to a baking dish.
- For the mashed potato topping: boil the potatoes in salted water until tender. Drain and return them to the pot. Mash the potatoes with the butter and milk until smooth. Season with salt and pepper to taste. Spread the mashed potatoes over the fish mixture in the baking dish. Sprinkle the grated Parmesan cheese over the top.
- For the carrots: place the carrots on a baking sheet. Melt the butter in a small saucepan over medium heat and let it cook until it turns a light golden brown colour and develops a nutty aroma. Be careful not to burn it. Drizzle the browned butter over the carrots and toss to coat. Season with salt and pepper. Place the baking dish with the fish pie and the baking sheet with the carrots in the preheated oven. Bake for about 25-30 minutes, or until the top of the fish pie is golden and the carrots are tender and slightly caramelised.
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