Classic fish pie

Name: Classic fish pie
Total time: 45 min
Yield: Serves 6
Cuisine: British
Ingredients: 2 leeks, sliced and rinsed; 100g butter; 2 tbsp plain flour; 250ml white wine; 150ml double cream; ½ small bunch flat-leaf parsley, chopped; 300g firm white skinless fish such as cod or coley, chunked; 300g skinless smoked haddock, chunked; 200g cooked peeled prawns; 750g Maris Piper potatoes, peeled and chunked; milk, for the mash

Preparation and cooking time
- Total time45 mins
Easy
Serves 6

Ingredients

2 leeks, sliced and rinsed
100g butter
2 tbsp plain flour
250ml white wine
150ml double cream
½ small bunch flat-leaf parsley, chopped
300g firm white skinless fish such as cod or coley, chunked
300g skinless smoked haddock, chunked
200g cooked peeled prawns
750g Maris Piper potatoes, peeled and chunked
milk, for the mash

Method

STEP 1
Heat the oven to 180C/fan 160C/gas 4. Gently cook the leeks in half the butter until really soft. Stir in the flour and cook for a couple of minutes. Gradually stir in the wine until you have a sauce and simmer for 5 minutes. Add the cream and bring gently to a simmer for a couple of minutes. Stir in the parsley, fish and prawns, then take off the heat. Tip into a baking dish.
STEP 2
To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the rest of the butter, a splash of milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.
STEP 3
Bake the pie in the oven for 30-35 minutes until the top is crisp and golden, and the filling is bubbling and piping hot.
STEP 4
To freeze the pie, cover with clingfilm and freeze after assembling (but before cooking) for up to 2 months. Defrost completely in the fridge overnight. Cook following the instructions above.