Despite its simplicity, fish pie is always an impressive centrepiece on any dining table.
This recipe really is incredibly fuss free and uses thick double cream instead of a more challenging roux.
Finely chop and wash the leeks.
On a low heat add the butter & leeks to a large pan & leave to soften for 10-15 minutes stirring occasionally.
Meanwhile boil your eggs if using. Peel, chop & boil the potatoes. Zest the lemon & finely chop the parsley.
Add a little butter, salt, pepper & a splash of milk to the drained potatoes & mash until creamy, fluffy & completely lump free.
Peel the eggs, quarter or slice with an egg slicer.
Once the leeks are softened, keep the pan on a low heat & add the double cream. Do not boil.
Add the lemon zest, mustard & parsley. Stir the sauce until thick & creamy. Season well
Remove from the heat & add the fish & sliced egg. Stir coating all the ingredients in the delicious creamy sauce before placing in an oven proof bowl.
Carefully place the mashed potato over the pie working from the outside in. Sprinkle with parmesan cheese.
Bake in a preheated oven at 180 for 25-30 minutes or until hot all the way through.
Serve with seasonal greens.
2 large leeks
large knob of butter, plus a little extra for mash
good handful of fresh parsley
250ml thick double cream
2 tsp mustard (optional)
500g fish pie mix
handful of prawns (optional)
4 boiled eggs (optional)
splash of milk
3 tbsp freshly grated parmesan cheese