Fish pie with parsley rosti topping

By Chef: Sarah Randell
Featured on Homemade
You can never have too many variations on fish pie; this one from Sarah Randell at Sainsbury's magazine combines two very British ingredients – smoked haddock and cheddar
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Nutrition per serving    (USDA % daily values)
CAL
74
FAT
0%
CHOL
0%
SOD
24%

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Ingredients for 6 servings

400.0 g skinless haddock fillet

400.0 g skinless smoked haddock fillet

2.0 bay leaves

a few black peppercorns

750.0 ml milk

50.0 g butter

50.0 g plain flour

nutmeg for grating

150.0 g farmhouse mature cheddar, grated

180.0 g raw king prawns

2.0 tbsp chopped parsley

200.0 g frozen peas

1.0 kg potatoes

2.0 tbsp melted butter

2.0 tbsp chopped parsley

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