Scottish Fish Pie — Print Recipe

A golden-topped pie of smoked haddock, prawns, and boiled eggs in a creamy parsley sauce, crowned with fluffy mashed potato.

Ingredients

400g smoked haddock
200g raw prawns
2 eggs, hard-boiled and quartered
500ml whole milk
40g butter
40g plain flour
3 tbsp fresh parsley, chopped
700g potatoes, boiled and mashed
50g cheddar, grated
Salt and pepper

Instructions

1 Poach smoked haddock in milk for 8 min. Reserve the milk. Flake the fish.
2 Make white sauce: melt butter, stir in flour, cook 1 min. Gradually add reserved milk, stirring until smooth and thick.
3 Add parsley, season with salt and pepper. Fold in flaked haddock, raw prawns, and egg quarters.
4 Pour filling into a baking dish.
5 Spread mashed potato over the top. Fork the surface and scatter with grated cheese.
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.