For the pie mix:
200g Staal undyed Smoked Haddock fillet, skinless and boneless, cut into 5cm chunks
170g Staal Oak Roast salmon portion, flaked into 3cm chunks
200g cod fillets, skinless and boneless, cut into 5cm chunks
100g raw king prawns
40g plain flour
125ml white wine
300ml fish stock
75ml double cream
Half tbsp anchovy essence or Gentleman’s Relish (optional)
2 tbsp flat-leaf parsley, finely chopped
the juice of half a lemon
For the topping:
1kg floury potatoes, such as King Edward or Maris Piper, peeled and halved or cut into 5cm chunks
2 tbsp Parmesan, finely grated
- Preheat the oven to 180C / gas mark 4.
- Put the potatoes in a large pan of cold, salted water and gently bring to the boil. Simmer, uncovered, for 15 to 20 minutes, until tender then drain, and set aside to steam dry for five minutes. Mash or press through a ricer while still warm and set aside.
- While the potatoes are cooking, make the sauce by melting 50g butter in a large frying pan, then add the flour and stir to make a thick paste. Cook over a medium heat for three minutes and continue stirring then remove from the heat and gradually add the wine, stirring until smooth. Return to the heat and add the stock, then bring to the boil and simmer for five minutes, until the sauce is the consistency of Greek yogurt. Add the cream, anchovy essence (if using), parsley and lemon juice, then season and set aside.
- In a large saucepan, heat the remaining butter and the milk with plenty of seasoning, then remove from the heat and beat in a third of the mashed potato to a loose consistency followed by the remaining potato, until thick and fluffy.
- Stir the fish and prawns into the sauce. Spoon into a two-litre baking dish then top with the potato, peaking the surface with the back of a fork. Sprinkle on the cheese and bake for 30 minutes, until golden and bubbling. Serve the pie on its own or with broccoli, peas, or sweetcorn. Enjoy!