This may seem like a lot of work, but it only uses one pan and a saucepan for the mashed potato.  And believe me, it is REALLY worth it!

 

Creamy Fish Pie

Calories                       496 per portion

Serves                         4

Preparation Time        45 minutes

Cooking time               40 minutes

 

Ingredients

200g     Leeks, trimmed and washed

25g      Flour, Plain

350ml   Skimmed milk

150g     Petit pois (frozen)

25g      Flour, Plain

130g     Haddock fillets, smoked, skinless & boneless

140g     Cod, Fillets, skinless & boneless

45g      Butter, salted

180g     Prawns, king, peeled & cooked

 

For the mashed potato topping

700g     Potatoes, Maris Piper

70ml     Skimmed milk

20g      Butter, salted

20g      Parmesan cheese

20g      Mature Cheddar cheese

20g      Panko breadcrumbs, natural

 

(1) Peel and chop potatoes into uniformed sized pieces, put into a pan of water and bring to the boil.

(2) Lower to simmer, continue cooking for 20 minutes or until soft. Drain and mash with 70ml of the milk, 20g of butter. Season with salt and pepper.

(3) Whilst the potatoes are cooking, finely slice and wash the leeks.

(4) Heat a large oven and flame-proof casserole on a medium heat on the hob and melt the 45g of butter.  Add the sliced leeks, and fry over a low heat with the lid on until soft (but not browned).

(5) Place the fish fillets together in a large lidded microwave dish. Add 50ml of the milk, and cook on full power for 4 minutes until fish is cooked. Once cooked, being careful not to burn your fingers, remove any skin or bones from the fillets. Reserve the milk for later.

(6) Add the flour to the frying leeks and stir until butter has been absorbed by the flour.

(7) Add the milk from the poached fish a little at a time, keeping the heat low and avoiding lumps.

(8) Once all the poached fish milk is added, add the remainder of the milk to the leek sauce, stirring all the time to avoid lumps.

(9) Switch off the heat. Add the peas and fish to the mixture, flaking the fish fillets into large pieces. Stir until fish is mixed uniformly.

(10) Add the prawns and stir. Transfer to a suitable shallow oven proof container if necessary.

(11) Cover the fish mixture with the mashed potato, level the surface with a fork,

(12)  Cover with the breadcrumbs and two cheeses, mixing these together beforehand.

(13) Place in the hot oven and cook for 35 – 40 minutes or until the top is golden brown.

(14) Serve with green vegetables – savoy cabbage is perfect!

I often double up on the creamy fish mixture and place the second batch into the freezer ready to add the potato topping and enjoy another day.