Creamy Fish & Leek Pie

Make your fish pie extra indulgent using this recipe. Made with king prawns, haddock and salmon, and topped with cheesy mash – yum!

Prep: 20 mins
Cook: 1 hour, 45 mins
Calories: 833 per serving

Ingredients (served 4-6):
For the mash topping:
1.5kg Maris piper potatoes (unpeeled)
200ml double cream
50ml milk
50g grated cheddar
50g grated parmesan
For the fish pie mix:
100g butter
3 leeks (thinly sliced)
1/4 teaspoon ground nutmeg
1 1/2 teaspoons wholegrain mustard
100ml dry white wine
200ml double cream
1/2 small bunch chives (chopped)
1/2 lemon (zested and juiced)
125g skinless smoked haddock (cut into large chunks)
125g skinless salmon (cut into large chunks)
125g raw king prawns

Method:
1. Heat the oven to 200C/180C fan/gas 6.

2. Prick each potato with a knife and place them on the baking tray and bake in the oven for 1-1.5hrs, or until they are soft when pressed. Cut the potatoes in half and scoop the flesh out into a bowl and mash it with a fork, then whilst the potatoes are still hot, mix in the cream and milk to make smooth mash, season with salt and pepper, and set to one side.

3. Whilst the potatoes are baking, make the fish pie mix. Put a large frying pan over a medium heat and melt the butter. Cook the leeks slowly for 10 minutes until they are tender and season with the nutmeg, then stir in the mustard and wine and reduce the wine down until there is almost none. Pour in the cream and simmer for 10minutes, then remove from the heat and stir in the chives, zest and juice, and season to taste.

4. Stir the haddock, salmon and prawns into the creamed leeks and then transfer the mix into a medium baking dish. Top the dish with the mashed potatoes, smoothing over to cover the fish, and then scatter over the cheese and bake for 25-30 mins until the cheese has turned golden brown.

Top Tip: Dish yourself up a smaller portion of pie and pair it with some spring vegetables for some added 5-a-day!