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Fish pie with colcannon topping


Serves: 8
timePrep time: 1 hr
timeTotal time:
Fish pie with colcannon topping
Recipe photograph by Kate Whitaker

Fish pie with colcannon topping


Serves: 8
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
471Kcal
Fat
16gr
Saturates
9gr
Carbs
35gr
Sugars
7gr
Fibre
6gr
Protein
54gr
Salt
3gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 1kg smoked haddock fillets
  • 500g white fish fillets
  • 2 bay leaves
  • 200ml vegetable stock
  • 600ml skimmed milk
  • 360g raw king prawns
  • 200g cherry tomatoes, halved
  • 50g butter
  • 75g plain flour
  • 100g mature cheddar, grated
For the colcannon:
  • 1kg white potatoes, peeled and cut into chunks
  • 1 small Savoy cabbage, shredded
  • 100ml skimmed milk
  • 2 spring onions, chopped
  • 40g butter

Step by step

Get ahead

Assemble the pie a day ahead, making sure the fish and sauce are cold before combining with the prawns and tomatoes, and the mash has cooled before topping the pie; chill.

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Place the haddock and white fish fillets in a shallow roasting tray (or dish) with the bay leaves. Mix together the stock and milk; pour over the fish, cover with kitchen foil and bake for 20 minutes.

  2. For the colcannon, simmer the potatoes in boiling salted water for 15 minutes or until tender; drain and return to the pan. Meanwhile, bring another pan of water to the boil and blanch the cabbage for a few minutes; drain and set aside. In the cabbage pan, heat the milk with the spring onions. Mash the potatoes with the butter, then mix this with the warm milk, spring onions and blanched cabbage; season well.

  3. When the fish is ready, using a slice, transfer it to a large bowl and discard the bay leaves. Tip the fish cooking liquid into a jug. When the fish is cool, remove the skin and discard any bones. Break the fish into chunks and mix with the prawns and tomatoes.

    Tip

    Colcannon is an Irish take on mash – try it with sausages or gammon, too. If you want to lower the calories in this recipe, leave out the cheddar.

  4. For the sauce, melt the butter in a pan, add the flour and stir over the heat for 1 minute. Take the pan off the heat and whisk in the fish cooking liquid, a little at a time. Return to the heat and simmer for 5 minutes until thickened. Take off the heat and stir in three quarters of the cheese. Mix with the fish, prawns and tomatoes. Transfer to a large buttered ovenproof baking dish.

  5. Top with the colcannon and scatter with the remaining cheese. Bake for 45-55 minutes or until bubbling and lightly golden.

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