Fish And Leek Pie

Name: Fish And Leek Pie
Ingredients: 1 1/2 pounds potato 11/2lb, and sweet potato, peeled and quartered; 3 tbsps semi-skimmed milk; black pepper; 1 3/8 ounces Flora Buttery 11/2oz, or 3 tbsps Flora Cuisine; 5 1/8 tablespoons flour 11/2oz; 425ml (3/4pint) semi-skimmed milk; 1 tablespoon fresh parsley chopped; 1/2 lemon optional; 1 pound fillets white fish, skinned and cubed; 4 ounces prawns cooked peeled; 1 leek sliced thinly and blanched in boiling water; 9/16 cup sweetcorn kernals

12 ingredients

5 steps

Ingredients

1 1/2 pounds potato 11/2lb, and sweet potato, peeled and quartered
3 tbsps semi-skimmed milk
black pepper
1 3/8 ounces Flora Buttery 11/2oz, or 3 tbsps Flora Cuisine
5 1/8 tablespoons flour 11/2oz
425ml (3/4pint) semi-skimmed milk
1 tablespoon fresh parsley chopped
1/2 lemon optional
1 pound fillets white fish, skinned and cubed
4 ounces prawns cooked peeled
1 leek sliced thinly and blanched in boiling water
9/16 cup sweetcorn kernals

Directions

1

Preheat oven to 200°C, 180°C fan oven, gas mark 6.
2

Boil potatoes in large pan for about 15 minutes or until cooked.
3

Meanwhile for the sauce, place the Flora, 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.
4

Arrange fish, prawns, leek and sweetcorn in a greased ovenproof dish and pour over sauce.
5

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.