Love a fish pie? We've broken the rules and turned the humble fish pie classic into a simple pasta bake with the addition of pasta, in place of the potatoes!
It tastes so delicious, it's one of those recipes we come back to every winter when we need something to warm up to.
We've got loads more fish pie recipes if you're after a switch up. Plus, plenty of pasta bake recipes for every day of the week!
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- 300 g penne pasta
- 150 g smoked haddock fillets
- 150 g cod fillets
- 600 ml milk
- 25 g butter
- 25 g plain flour
- 2 Tbsp. chopped flat-leafed parsley
- 2 Tbsp. chopped dill
- 50 g Cheddar, grated
- 100 g raw peeled king prawns
- 50 g frozen peas, defrosted
- 75 g soft white breadcrumbs
- 25 g Parmesan, grated
- Step 1Preheat oven to 190°C (170°C fan) mark 5. Cook pasta in a large pan of boiling salted water for a little less time than stated on the packet (to al dente), around 11min. Drain well.
- Step 2Meanwhile, put haddock and cod into a pan just large enough for them to fit snugly. Pour in milk and bring slowly to a simmer. Cook gently for 5min or until fish flakes when pushed with a knife. Lift out fish with a slotted spoon, discard skin and break into large flakes. Set aside.
- Step 3Strain milk into a measuring jug. Make the liquid up to 600ml (1 pint) with water if needed. Melt butter in a medium pan and stir in flour. Cook over a low heat for 1min. Take pan off heat and gradually mix in milk, stirring until smooth. Return to heat and bring gently to a simmer, stirring constantly, until sauce starts to thicken. Take pan off heat and stir in herbs and Cheddar until cheese has melted. Check seasoning.
- Step 4In a large bowl, mix pasta and sauce. Gently mix through flaked fish, prawns and peas. Spoon into a 2-21/2 litre (31/2-41/3 pint) ovenproof serving dish. Sprinkle over breadcrumbs and Parmesan.
- Step 5Cook in oven for 20min until prawns are cooked and the sauce is piping hot. Set aside while you preheat grill. Grill just until breadcrumbs are golden. Serve with a green salad, if you like.
Per Serving:
- Calories: 625
- Protein: 41 g
- Total Fat: 16 g
- Saturates: 9 g
- Carbs: 76 g
- Total Sugars: 10 g
- Fibre: 5 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
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