Ingredients
- leeks 2, sliced and rinsed
- butter 100g
- plain flour 2 tbsp
- white wine 250ml
- double cream 150ml
- flat-leaf parsley ½ small bunch, chopped
- firm white skinless fish such as cod or coley 300g, chunked
- skinless smoked haddock 300g, chunked
- cooked peeled prawns 200g
- Maris Piper potatoes 750g, peeled and chunked
- milk for the mash
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 526
- Fat 28.7g
- Saturates 17.3g
- Carbs 28.9g
- Fibre 4.2g
- Protein 28.3g
- Salt 2g
