Fish Pie

Ingredients

For the Leek Filling

• 1 large leek, finely diced
• 70g butter
• 1 tbsp olive oil
• 50g all-purpose flour
• 1tsp Dijon mustard

For the Fish

• 150g shrimp, peeled and chopped into bite-sized pieces
• 180g haddock, cut into small chunks
• 250ml milk
• 3 bay leaves
• 100ml 35% cream

For the Mashed Potatoes

• 600g Yukon gold potatoes (about 3 big ones), peeled and quartered
• 50ml milk
• 30ml cream
• 30g butter
• Pinch of salt and pepper
• Grated parmesan cheese

Method

1. Melt the butter and olive oil in a large saucepan over medium-high heat. Stir in the leeks and season with salt and pepper. Leave on the heat, stirring occasionally, until the leeks have softened.
2. In the meantime, prep the mashed potatoes. Add the potatoes to a pot of boiling water and leave until fork tender. Drain the potatoes and transfer to a bowl. Add the milk, cream, and butter. Mash until smooth. Season with salt and pepper to your liking. Set aside.
3. Add the flour to the leeks and stir until fully incorporated. Then stir in the Dijon mustard. Take off the heat while you prepare the fish.
4. In a separate saucepan, add the 250ml of milk and 100ml of cream, along with the bay leaves. Let warm, then add the shrimp and haddock. Cover and reduce the heat to low. Leave for about 6 – 8 minutes. Remove the fish from the saucepan, but make sure to keep the milk and cream mixture. Remove the bay leaves.
5. Return the leek pan to the heat and add the milk and cream mixture that you used to cook the seafood. Then stir in the seafood. Leave on the heat until the mixture thickens slightly.
6. Transfer the mixture to individual oven-safe bowls and top with the mashed potatoes. Grate cheese on top and drizzle with olive oil.
7. Cook in the oven at 350°F for 45 minutes.