Recipe: Creamy Fish & Leek Pie

This creamy and comforting fish pie is testament to great British fare and is perfect for a rich and deeply satisfying autumn supper 

Serves: 4

INGREDIENTS: 

For the mash topping

1½kg Maris Piper potatoes, unpeeled

200ml/7fl oz double cream

50ml/2fl oz milk

50g/2oz grated cheddar

50g/2oz grated parmesan

For the fish pie mix

100g/3½oz butter

3 leeks, thinly sliced

¼ tsp ground nutmeg

1½ tbsp wholegrain mustard

100ml/3½fl oz dry white wine or dry vermouth

200ml/7fl oz double cream

½ small bunch chives, finely chopped

½ lemon, zested and juiced

125g/4½oz skinless smoked haddock, cut into large chunks

125g/4½oz skinless salmon, cut into large chunks

125g//4½oz raw king prawns

METHOD:

1. Heat the oven to 200°C/180°C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for between an hour to 90 minutes, or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.

2. While the potatoes are baking, make the fish pie mix. Heat a large frying pan over a medium heat, melt the butter and cook the leeks gently for 10 mins until they are sweet and tender, then season and add the nutmeg. 

3. Next, stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, add the chives along with the lemon juice and zest. Taste for seasoning and add accordingly.

4. Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.