Fish Pie

Name: Fish Pie
Ingredients: 1 leek small, sliced; 3/4 pound potatoes floury, peeled; 3 1/2 ounces white fish; 3 1/2 ounces salmon fillet; 1 3/4 ounces smoked haddock; 7/8 ounce prawns peeled; 1/2 ounce Flora Buttery; 1 15/16 tablespoons plain flour; 150ml semi skimmed milk; 3 9/16 tablespoons cheddar cheese grated; 1 3/8 tablespoons Flora Original pro.activ Olive spread; 1/2 teaspoon dijon mustard; crusty bread

13 ingredients

6 steps

Ingredients

1 leek small, sliced
3/4 pound potatoes floury, peeled
3 1/2 ounces white fish
3 1/2 ounces salmon fillet
1 3/4 ounces smoked haddock
7/8 ounce prawns peeled
1/2 ounce Flora Buttery
1 15/16 tablespoons plain flour
150ml semi skimmed milk
3 9/16 tablespoons cheddar cheese grated
1 3/8 tablespoons Flora Original pro.activ Olive spread
1/2 teaspoon dijon mustard
crusty bread

Directions

1

Blanch the leek in boiling water for 1 minute, then drain.
2

Cook the potatoes in boiling water.
3

Make a sauce by placing the Flora Buttery, flour and milk in a small saucepan. Stirring constantly, bring to the boil and cook for 1 to 2 minutes until thick and smooth. Stir in half the cheese.
4

Cut the fish into chunks and place in the bottom of an ovenproof dish with the prawns and leeks. Pour the cheese sauce on top.
5

Mash the cooked potatoes and mix in the Flora pro.activ Olive spread and mustard. Fork over the top of the dish, sprinkle with remaining cheese and place in a preheated oven (200°C/gas mark 6) for 25 to 35 minutes.
6

Serve with Flora pro.activ spread on crusty bread.