Description
This Creamy Fish & Leek Pie features a rich and comforting blend of smoked haddock, salmon, and king prawns combined with a luscious leek and mustard cream sauce, all topped with a smooth creamy mashed potato crust layered with cheddar and parmesan cheese. Baked to golden perfection, this hearty pie is perfect for a satisfying family meal.
Ingredients
Scale
Potato Topping
- 1½ kg Rooster or Maris Piper potatoes, unpeeled
- 200ml double cream
- 50ml milk
- 50g grated cheddar
- 50g grated parmesan
Fish Pie Mix
- 100g butter
- 3 leeks, thinly sliced
- ¼ tsp ground nutmeg
- 1½ tbsp wholegrain mustard
- 100ml dry white wine or dry vermouth
- 200ml double cream
- ½ small bunch chives, chopped
- ½ lemon, zested and juiced
- 125g skinless smoked haddock, cut into large chunks
- 125g skinless salmon, cut into large chunks
- 125g raw king prawns
Instructions
- Bake the potatoes: Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife to prevent bursting, then place them on a baking tray. Bake for 1 to 1.5 hours until they’re soft when pressed with a finger or fork.
- Prepare the mashed potato: Cut the baked potatoes in half and scoop out the flesh into a bowl. Mash it using a fork or ricer while still hot. Mix in 200ml double cream and 50ml milk to create a smooth mash, seasoning to taste. Set aside.
- Cook the leeks: While potatoes bake, melt 100g butter in a large frying pan over medium heat. Add 3 thinly sliced leeks and cook slowly for about 10 minutes until they become sweet and tender. Season with salt and pepper and stir in ¼ tsp ground nutmeg.
- Add mustard and wine: Stir in 1½ tbsp wholegrain mustard, then pour in 100ml dry white wine or dry vermouth. Reduce the liquid until nearly evaporated.
- Make the cream sauce: Pour in 200ml double cream and simmer for about 10 minutes until the sauce is reduced by half. Remove from heat and stir in ½ small bunch chopped chives along with the juice and zest of half a lemon. Adjust seasoning as needed.
- Combine fish and sauce: Gently fold 125g smoked haddock, 125g salmon, and 125g raw king prawns into the creamy leek mixture, ensuring the fish is evenly coated.
- Assemble the pie: Transfer the fish and leek mixture into a medium baking dish. Smooth the mashed potato evenly over the top to cover the fish completely.
- Top with cheese and bake: Scatter 50g grated cheddar and 50g grated parmesan evenly over the potato topping. Bake in the preheated oven for 25-30 minutes until the cheese is golden brown and bubbling.
Notes
- Use leftover potato skins by tossing them with olive oil, parmesan, cayenne pepper, smoked paprika, and salt, then bake at 200C/180C fan/gas 6 for 15-20 minutes until crisp and golden.
- For a richer flavor, use a mixture of double cream and milk in the mashed potato topping.
- Ensure fish is cut into large chunks to maintain texture and prevent overcooking.
- If you prefer a thicker sauce, reduce the cream mixture slightly longer before adding the fish.
- This pie can be prepared in advance and refrigerated before baking. Add a few extra minutes to the baking time if baking straight from chilled.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Pie
- Method: Baking
- Cuisine: British
Keywords: fish pie, creamy fish pie, leek pie, seafood pie, baked fish pie, comforting dinner, British fish pie, haddock pie, salmon pie, king prawn pie
