Fish and leek pie

Main ingredients: Fish Ingredients: Potato topping 675g (1 ½ lb) potato, peeled and quartered (use a combination with sweet potato for a change) 3 tablespoons semi skimmed milk Black pepper   Sauce 40g (1 ½ oz) Flora Buttery spread 40g (1 ½ oz) flour 425ml (¾ pint) semi skimmed milk 1 tablespoon chopped fresh parsley Zest of ½ lemon, optional   Filling 350g (12 oz) mix of white fish fillets and salmon, skinned and cubed 115g (4 oz) smoked haddock, skinned and cubed 85g (3 oz) cooked peeled prawns 1 leek, sliced thinly and blanched in boiling water 85g (3 oz) sweetcorn kernals

0/5(0) ratings Serves: 4 Preparation Time: 25 minutes Cooking Time: 60 minutes Recipe Type: Dinner, Family Dinners, Healthy, Pies Special Info Nut free Level of Difficulty: Medium

Method:

Preheat oven to 200°C, (180°C fan assisted), Gas 6.
Boil potatoes in large pan for about 15 minutes or until cooked.
Meanwhile for the sauce, place the Flora spread, flour and milk in a saucepan. Stirring constantly, bring to the boil over a moderate heat until thickened and smooth. Add parsley, pepper and lemon zest if using.
Arrange fish, prawns, leek and sweetcorn in a greased ovenproof dish and pour over sauce.
Drain potatoes and mash until there are no lumps. Beat in milk and season. Spoon over fish and smooth top. Bake for 45 minutes until cooked through.