Fish pie pasta bake

Name: Fish pie pasta bake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 300 g penne pasta; 150 g smoked haddock fillets; 150 g cod fillets; 600 mL milk; 25 g butter; 25 g plain flour; 2 tbsp. chopped flat-leafed parsley; 2 tbsp. chopped dill; 50 g Cheddar, grated; 100 g raw peeled king prawns; 50 g frozen peas, defrosted; 75 g soft white breadcrumbs; 25 g Parmesan, grated

Transport yourself to the seaside with this deliciously carb-loaded take on a traditional fish pie.

By The Good Housekeeping Cookery TeamUpdated: 24 November 2023

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Love a fish pie? We've broken the rules and turned the humble fish pie classic into a simple pasta bake with the addition of pasta, in place of the potatoes!

It tastes so delicious, it's one of those recipes we come back to every winter when we need something to warm up to.

We've got loads more fish pie recipes if you're after a switch up. Plus, plenty of pasta bake recipes for every day of the week!

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

625

Ingredients

300 g
penne pasta
150 g
smoked haddock fillets
150 g
cod fillets
600 ml
milk
25 g
butter
25 g
plain flour
2 Tbsp.
chopped flat-leafed parsley
2 Tbsp.
chopped dill
50 g
Cheddar, grated
100 g
raw peeled king prawns
50 g
frozen peas, defrosted
75 g
soft white breadcrumbs
25 g
Parmesan, grated

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Cook pasta in a large pan of boiling salted water for a little less time than stated on the packet (to al dente), around 11min. Drain well.
2. Step 2Meanwhile, put haddock and cod into a pan just large enough for them to fit snugly. Pour in milk and bring slowly to a simmer. Cook gently for 5min or until fish flakes when pushed with a knife. Lift out fish with a slotted spoon, discard skin and break into large flakes. Set aside.
3. Step 3Strain milk into a measuring jug. Make the liquid up to 600ml (1 pint) with water if needed. Melt butter in a medium pan and stir in flour. Cook over a low heat for 1min. Take pan off heat and gradually mix in milk, stirring until smooth. Return to heat and bring gently to a simmer, stirring constantly, until sauce starts to thicken. Take pan off heat and stir in herbs and Cheddar until cheese has melted. Check seasoning.
4. Step 4In a large bowl, mix pasta and sauce. Gently mix through flaked fish, prawns and peas. Spoon into a 2-21/2 litre (31/2-41/3 pint) ovenproof serving dish. Sprinkle over breadcrumbs and Parmesan.
5. Step 5Cook in oven for 20min until prawns are cooked and the sauce is piping hot. Set aside while you preheat grill. Grill just until breadcrumbs are golden. Serve with a green salad, if you like.