A golden-topped pie of smoked haddock, prawns, and boiled eggs in a creamy parsley sauce, crowned with fluffy mashed potato.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval baking dish
Garnishes: parsley sprigs
Accompaniments: garden peas, green salad
Instructions
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1
Poach smoked haddock in milk for 8 min. Reserve the milk. Flake the fish.
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2
Make white sauce: melt butter, stir in flour, cook 1 min. Gradually add reserved milk, stirring until smooth and thick.
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3
Add parsley, season with salt and pepper. Fold in flaked haddock, raw prawns, and egg quarters.
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4
Pour filling into a baking dish.
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5
Spread mashed potato over the top. Fork the surface and scatter with grated cheese.
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6
Bake at 190°C (375°F) for 30-35 min until golden and bubbling.
Did You Know?
Scottish fish pie traditionally uses smoked haddock rather than the unsmoked white fish common in English versions, giving it a distinctive golden hue and deeper flavour.
Chef's Notes
Equipment Tips
- large saucepan
- baking dish
- potato masher
Garnishing
parsley sprigs
Accompaniments
garden peas, green salad
The Story Behind Scottish Fish Pie
Fish pie has been a Friday staple in Scottish homes since the 19th century. The Scottish version distinguishes itself from English fish pie by featuring smoked haddock as the primary fish, reflecting Scotland's long tradition of smoking fish. Coastal villages from Aberdeen to Eyemouth each have their own variation.
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