I love the winter for its hearty vegetables and comfort food. Fish is one of my favourite things to have when we eat out. I do love a good fish pie, especially with lots of different types of fish as that makes it more interesting. I kept the sauce traditional but for the topping I wanted a little twist. Dean loves cheese and he often had cheesy leeks with his Christmas dinner so we decided to try a cheesy leek mash topping.
It was amazing! Be sure to try this yourself.
Fish Pie with Cheesy Leek Mash Topping
Ingredients
- 2 medium fillets salmon
- 16 small scallops
- 16 king prawns
- 2 medium fillets cod loin
- 2 large potatoes
- 1 large leek
- 25 g cheddar cheese
- sprinkle dried dill
- knob of butter and a splash of milk for the mash
For the sauce
- 570 ml semi skimmed milk
- 25 g plain flour
- 50 g butter
- 5 tbsp fresh parsley
- 1 tbsp lemon juice
- salt and pepper
Instructions
- Preheat the oven to 180°C / 160°C fan / gas 4.
- Cut the potatoes up and put on the boil for 25 minutes.
- Cut up the fish into chunks and along with the prawns and scallops season with salt and pepper. Add to a baking dish, sprinkle with a little dill cook for about 15 minutes.
- Chop up your leek and boil for 5 minutes.
- While your fish is cooking start your sauce. Add the milk to the saucepan along with the flour and butter. Bring everything gradually to the simmer on a medium heat, whisking continuously until the sauce becomes thick, smooth and glossy. Turn down the heat so the sauce cooks very gently, stirring from time to time. Add the parsley and lemon juice and season well.
- Check your fish is cooked and pour over the parsley sauce.
- Mash your potatoes and leek together adding a knob of butter and splash of milk. Add this to the fish mixture with an even layer. Sprinkle the cheese and cook for 20 minutes.
- Serve with garden peas and enjoy!
Tip
You can try whichever fish takes your fancy you could always use more shellfish. You could also try cabbage or kale topping mash.
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