Prep 10 mins
Cook 50 mins
A rich and creamy classic fish pie, delicately seasoned with Perfect Shake Fish Special Blend, a delight for all the family to enjoy.
- 100g (4oz) butter
- 1 medium-sized leek, sliced
- 4 tsp Schwartz Perfect Shake Fish Herb & Spice Blend
- 600ml (1 pint) milk
- 1 tsp Schwartz Parsley Flat Leaf
- 450g (1lb) mixed boneless, skinless fish, cut into large chunks
- 50g (2oz) plain flour
- 2 tsp lemon juice
- 100g (4oz) cooked prawns, defrosted if frozen
- 675g (1½lbs) potatoes, peeled and diced
- 100g (4oz) Cheddar cheese, grated
This recipe works really well with a combination of smoked haddock, cod and salmon fillets.
STEP 1Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Heat 25g (1oz) of the butter in a deep frying pan, gently fry the leeks with 1 tsp Perfect Shake Fish Special Blend for 3-4 minutes. Remove from the pan and place in an ovenproof dish.
STEP 2Add the milk to the frying pan, stir in the remaining Fish Special Blend and the Parsley. Bring to a gentle simmer and then add the fish. Cover and poach the fish on a low heat for 4 minutes.
STEP 3Gently remove the fish from the milk with a slotted spoon and add to the leeks in the ovenproof dish.
STEP 4Melt 50g (2oz) butter in a small saucepan, stir in the flour and cook for 1 minute. Gently add the milk from the frying pan, stirring continuously to ensure the sauce is smooth. Continue to add the milk to the sauce, stirring continuously until the sauce is thick and smooth. Stir in the lemon juice.
STEP 5Add the prawns to the ovenproof dish and gently combine with the leeks and poached fish. Pour over the sauce.
STEP 6Meanwhile, boil the potatoes in salted water. Drain and mash with the remaining butter and a dash of milk. Use to carefully top the fish pie, sprinkle with the cheese and cook in the oven for 30 minutes.
STEP 7Delicious served with green beans and peas.