We've topped our speedy fish pie with crusty ciabatta croutons instead of fiddly pastry or mash, making it the perfect easy midweek dinner. Serve with buttery peas or a crisp green salad.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
601
Ingredients
75g
butter
50g
plain flour
500ml
semi-skimmed milk
1Tbsp.
Dijon mustard
125g
smoked Cheddar, grated
250g
skinless smoked haddock, in large pieces
150g
raw king prawns
198g
tin mixed sweetcorn and peppers, drained
2
soft-boiled eggs, peeled, see GH Tip
125g
ciabatta or other crusty bread, cut into 2cm pieces
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Melt 50g butter in a large pan over medium heat. Mix in the flour to make a thick paste. Cook, stirring, for 3min. Remove pan from heat and gradually mix in the milk to make a smooth sauce.
Step 2Return to heat and bring to the boil, stirring. Simmer for 5min, until thickened. Stir in the mustard, 75g of the Cheddar and plenty of seasoning.
Step 3Next stir in the haddock, prawns and sweetcorn mix. Spoon into a roughly 1.5 litre ovenproof serving dish. Slice the boiled eggs into quarters and nestle into the sauce, spacing apart.
Step 4Melt remaining 25g butter in a separate pan then toss with the bread cubes and a pinch of salt to coat. Scatter over the pie filling, then sprinkle over the remaining 50g Cheddar. Cook in the oven for 30min, or until the sauce is bubbling and golden. Serve with peas or a salad.
Get ahead: Assemble pie a day ahead; cover and chill. Cook, allowing an extra 5-10min if needed, ensuring the filling is piping hot in the centre.
GH Tip: Cook room temperature medium eggs in a pan of boiling water for 61/2min. Lift out using a slotted spoon and transfer to a bowl of ice-water to cool. Carefully peel; set aside.
To make this even simpler you could use all haddock if you prefer, simply omit the prawns and increase the amount of fish to 500g.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
