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
75 g butter
50 g plain flour
500 ml semi-skimmed milk
1 Tbsp. Dijon mustard
125 g smoked Cheddar, grated
250 g skinless smoked haddock, in large pieces
150 g raw king prawns
198 g tin mixed sweetcorn and peppers, drained
2 soft-boiled eggs, peeled, see GH Tip
125 g 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.
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
