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Digital Subscriptions > Delicious Magazine > March 2018 > THE GOOD FRIDAY FISH PIE

THE GOOD FRIDAY FISH PIE

Our creamy, smoky and indulgent take on this classic comfort dish is deceptively easy to make. While you’re at it, double up to make two and freeze one

Smoked haddock and prawn fish pie SERVES 8. HANDS-ON TIME 50 MIN, OVEN TIME 30-35 MIN

MAKE AHEAD

Prepare the pie to the end of step 4 up to 24 hours in advance and keep covered in the fridge. Freeze the unbaked pie, well wrapped in cling film, for up to 1 month. Bake from frozen, adding 15-20 minutes to the cooking time – or until fully heated through.

NEXT TIME

For a simpler supper, swap the mashed potato topping for a sheet of ready-rolled puff pastry. Lay it over the filling (step 4), trim off the excess, glaze with beaten egg, then bake for 25-30 minutes until golden.

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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