Fish Pie - Two Ways!

The first is the fish pie, loosely based on Rick Stein's recipe which is the one I've been making for years and is pretty fail-proof and very yummy. The second, is a fast version of a fish pie from Nadia which is great for in the week. Either fish pie can have the top interchanged - ordinary mash, broccoli smash, sweet potato, three root veg mash, potato cubes or sticks....take your pick.

1. Fish Pie

On it's way....!!

2. Quick Fish Pie

Topping

800g potatoes, cut into chips

125g colby cheese, grated

Filling

1 leek, cut in half lengthways & thinly sliced

600g frozen fish fillets, defrosted, cut into 5cm lenths

1 drizzle of oil

3/4 tsp salt

3 tbsp butter

3 tbsp plain flour

Herbs: garlic powder, chives, parsley, mustard powder

2 cups milk (slightly less will make it less runny)

1 pack baby spinach

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Preheat oven to 220C and bring a large pot of salted water to the boil. Choose a medium baking dish for the pie.

Prep potatoes and cook in the pot of boiling water for 10 mins, until just soft. Drain and return to the pot.

Prep leek. Pat the fish dry, cut into 5cm pieces and set aside.

Heat oil in a large fry-pan on medium heat and cook leek and salt for about 5 mins, until softened. Add butter and cook for about 1 minute, until melted. Add flour and herbs and cook for 1-2 mins, until fragrant. Add milk, 1/2 cup at a time, stirring, until sauce is smooth and combined. Season to taste with salt and pepper.

Stir fish and spinach into sauce then transfer mix into baking dish. Top evenly with potatoes, season with salt and sprinkle over cheese. Bake for about 15 minutes until cheese is melted and golden and fish is cooked through. To brown, pop the grill on for a few minutes at the end.

Serve the pie with peas (or other green veg, but peas are the best!).