Ingredients
- 3 large M&S Maris Piper potatoes, peeled and roughly chopped
- 450ml whole milk
- 2 fresh bay leaves
- 250g M&S wild Norwegian cod fillets, cut into 4cm chunks
- 250g M&S haddock fillets, cut into 4cm chunks
- 150g M&S raw Honduran king prawns
- 2 M&S free range medium eggs
- 220g M&S Remarksable Value salted butter, plus extra for frying
- 40g plain flour
- ¼ tsp cayenne pepper
- 1 onion, finely diced
- 10g flat-leaf parsley, finely chopped
- 8 tbsp double cream
- 70g M&S Remarksable Value mature cheddar, grated
- 300g M&S Remarksable Value frozen garden peas, defrosted
- 2 mint sprigs, leaves picked
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Add the potatoes to a large pan of boiling water and cook for 10–12 mins until tender, then drain well.Step 2
Meanwhile, put the milk and bay leaves into a pan. Add the cod, haddock and prawns, then gently poach for 1 min. Remove with a slotted spoon and set aside. Strain the poaching milk into a jug – you will need 450ml for the sauce.Step 3
Bring a small pan of water to the boil and cook the eggs for 8 mins. Drain, cool under cold running water, then peel and cut into quarters.Step 4
To make the béchamel, melt 60g butter in a pan over a medium heat. Stir in the plain flour and cook for 1–2 mins to form a paste. Gradually whisk in the reserved 450ml of fish poaching milk until smooth. Add the cayenne pepper, season, then simmer gently until thickened.Step 5
In a separate pan, melt a small knob of the remaining butter and cook the onion for 5–6 mins until soft. Stir the cooked onion into the béchamel, then gently fold in the poached fish, prawns and chopped parsley.Step 6
For the mash, return the drained potatoes to the pan. Add 100g butter, 6 tbsp cream and most of the grated cheddar, then mash until smooth and fluffy. Season to taste.Step 7
Spoon the fish mixture into an ovenproof dish and nestle the egg quarters into the sauce. Top with the mash, spreading it evenly and roughing up the surface with a fork. Scatter over the remaining cheese and bake for 20–25 mins until golden and bubbling.Step 8
While the pie bakes, cook the defrosted peas in a pan of boiling water for 1–2 mins until tender, then drain. Return them to the pan with the remaining butter, cream and the mint. Season and lightly crush with a fork.Step 9
Serve the fish pie piping hot, with the crushed minty peas on the side.