- 1kg potatoes, roasted like jackets or peeled, cubed and boiled till tender
- 450-500g fish pie mix (or a 50/50 mix of smoked fish/white fish cut into hunks)
- A few knobs of unsalted butter
- Sea salt
- Freshly ground pepper
- 2 leeks, whites and light green bit thinly sliced
- 1 carrot, thinly sliced (halve or quarter larger rounds)
- 1 stick of celery, thinly sliced
- 1 bay leaf
- 2 tsp plain white flour
- 200ml cream or crème fraîche
- 1 glass of white wine
- 2 tsp English, Dijon or wholegrain mustard
- Pinch of grated nutmeg, to taste
- Juice and grated zest of 1 lemon
- A large handful of fresh parsley, finely chopped
- 1 handful of grated cheddar
1. First make your mash. Scoop the flesh from the skins if you roasted your spuds like jackets or drain from the water boiled spuds. Mash with a few bits of butter till tender. Season with salt and pepper. Set aside.
2. Preheat the oven to 200C/Gas 6 for your pie.
3. In a large, hot frying pan, sizzle the leeks/onions, carrots and celery in a little oil or butter till tender and starting to pick up a little colour, stirring often. Season as they cook.
4. Make a little tear in the bay leaf, just enough to release a little flavour. Add to the veg and cook till the aroma rises from it.
5. In a mug or small bowl, mix 2 tbsp of the cream or crème fraîche with the mustard and flour till it makes a smooth paste. Fold it through the veg till well mixed.
6. Add the remaining cream/crème fraîche and the wine, a grating of nutmeg and the lemon juice and zest. Let it warm through and reduce down a little bit. Taste. Adjust seasoning.
7. Remove the bay leaves. Fold in the fish and the parsley.
8. Spoon everything into a large loaf or small baking dish – one large enough to hold the mix and one deep enough for the mash.
9. Dot the mash over the top. Scatter the cheese and a grinding of pepper over the top. Sit the dish near the top of the oven and cook for 35 mins or till crisp and golden.