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.
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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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
