CLASSIC FISH PIE

INGREDIENTS

20g Flora Buttery

20g flour

1 Knorr Fish Stock Pot dissolved in 400ml boiling water

100ml Elmlea Double

100g white fish fillet, cubed

100g salmon fillet, cubed

100g smoked haddock, cubed

100g peeled raw prawns

1 tbsp chopped chives

150g baby leeks, blanched, chopped, patted dry

3 hard-boiled eggs, peeled and quartered

700g mashed potato

50g Cheddar cheese, grated


METHOD

Pre-heat the oven to 220°C, 200°C fan, Gas Mark 7. Melt the Flora Buttery in a saucepan, then add the flour and whisk to mix thoroughly. Gradually add in the Knorr Fish Stock, whisking between each addition. Cook over moderate heat until the sauce has thickened and then whisk in the Elmlea.

Add the white fish, salmon and smoked haddock chunks. Cook very gently over a low heat to poach the fish. Two minutes later add the prawns, and cook gently for 1–2 minutes until just cooked. Add the chives.

Pour into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with hard-boiled eggs.

Spread the mashed potato over the top of the pie to form an even layer, or if desired place potato into a piping bag fitted with a star nozzle and pipe evenly over the top.

Sprinkle with cheese and bake for 25–30 minutes until bubbling and golden brown.

Tips: Great served with peas. You could double this recipe to make two fish pies, then freeze one for another time. When you are ready to eat it, defrost it in the fridge and eat the same day. Reheat it thoroughly in the oven until piping hot throughout. For lots more hints and tips to help you make the most of your food.