Smoked Fish Pie with Crispy Potato & Cauliflower Topping

10 minutes prep, 1 hour cook

Serves 4

Ingredients

For the topping:

900g floury potatoes, such as Maris Piper or King Edward, peeled and cut into large cubes

1 cauliflower cut into florets

150ml milk

50g butter

100g mature Cheddar, grated

For the filling:

450g fresh white fish, such as haddock, cod or coley, skinned

250g smoked haddock fillet, skinned

1 tbsp rapeseed oil

1 onion, finely chopped

2 tbsps flour

300ml hot vegetable stock

3 tbsps crème fraîche

180g pack raw jumbo king prawns

25g pack fresh flat leaf parsley, finely chopped

3 medium free range eggs, hard boiled, shelled and quartered

Method

Preheat the oven to 200ºC/Fan 180ºC/ Gas 6. For the topping, bring a pan of water to the boil and add the potatoes. Simmer for 15 minutes until tender, then add the cauliflower and simmer for 8 more minutes until the potatoes and cauliflower are very tender.

Drain and return to the pan, and heat for a few minutes to dry out the potatoes and cauliflower. Add the milk and butter, and mash together. Add the cheese and mix well.

Meanwhile cut the fish into large chunks and set aside. Heat the oil in a frying pan and cook the onion for about 5 minutes until softened, then stir in the flour and cook for a minute.

Slowly add the hot vegetable stock stirring continuously until you have a smooth sauce. Add the crème fraîche and stir, add the fish, prawns and parsley, then season.

Spoon the fish filling into a 1.5-litre ovenproof dish and arrange the eggs on top. Spoon on the mash and rough up the top with a fork. Bake for 30 minutes until the top is golden, the filling is bubbling and the fish is cooked through.