For the mash topping
- 1½ kg Rooster or Maris Piper potatoes, unpeeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 200ml double cream
- 50ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g grated cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 50g grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
For the fish pie mix
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 leeks, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- ¼ tsp ground nutmeg
One of the most useful of spices for both sweet and savoury…
- 1½ tbsp wholegrain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 100ml dry white wine or dry vermouth
- 200ml double cream
- ½ small bunch chives, chopped
- ½ lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 125g skinless smoked haddock, cut into large chunks
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 125g skinless salmon, cut into large chunks
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 125g raw king prawns
Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.
Use up potato skinsToss any leftover potato skins with a little olive oil, some finely grated parmesan, cayenne pepper, smoked paprika and a pinch of salt, then bake at 200C/180C/gas 6 for 15-20 mins until crisp and golden.