Fish pie with colcannon topping

By Chef: Sarah Randell
Featured on Homemade
A comforting fish pie with a difference, by Sarah Randell at Sainsbury's magazine. If you like, you can assemble this 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
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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1.0 kg smoked haddock fillet

500.0 g white fish fillet

2.0 bay leaves

200.0 ml vegetable stock

600.0 ml skimmed milk

360.0 g raw king prawns

200.0 g cherry tomatoes, halved

50.0 g butter

75.0 g plain flour

100.0 g mature cheddar, grated

1.0 kg maincrop potatoes, peeled and cut into chunks

1.0 small Savoy cabbage, shredded

100.0 ml skimmed milk

2.0 spring onions, chopped

40.0 g butter

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