- 1kg potatoes, roasted like jackets or peeled, cubed and boiled till tender
- 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 Dijon or wholegrain mustard
- Pinch of grated nutmeg, to taste
- Juice and zest of 1 lemon
- 450-500g fish pie mix
- A large handful of fresh parsley, finely chopped
- A handful of grated cheddar
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Meanwhile, make the mash. If you’re making it with roast potatoes, scoop the flesh out of the skins. If you’ve boiled the potatoes, drain them. Mash the potato flesh with plenty of butter and a pinch of salt and pepper. Set aside.
2. In a large, hot frying pan, sizzle the leeks, carrots and celery in a little oil or butter till tender and starting to pick up some colour, stirring often. Season as they cook.
3. Make a little tear in the bay leaf, just enough to release some flavour. Add it to the veg and cook till aromatic.
4. 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 incorporated.
5. Add the remaining cream or crème fraîche and the wine, a grating of nutmeg and the lemon juice and zest. Let ithe mixture warm through and reduce down a little bit. Taste and adjust the seasoning if needed.
6. Carefully pick out the bay leaf. Fold in the fish pieces and the parsley.
7. Spoon the fish pie filling into a baking dish – one large enough to hold the mix and deep enough for the mash topping.
8. Dot over the mash and top it with the cheese and a grind of pepper. slide the dish into the oven, near the top, and cook for 35 mins, or till crisp and golden.