Fabulous Fish Pie

My love affair continues with Diana Henry and her book "Food from Plenty" with this absolutely lip smacking fish pie.

I was pretty convinced that I had actually already blogged about this Fish Pie With Leek Mash, but I can't find the recipe on here, so here goes:

Serves 6 - but obviously make as little or as much as you need.

900g White fish fillets (skinless, boneless)
425ml Full fat milk  I never have this in, so use whatever you would like, actually we normally do half milk half water anyway.
100g Butter
50g Plain flour
Salt and Pepper
Juice of 1/2 Lemon
3 tsp Dijon mustard
1 1/2 tbsp Heinz Salad Cream Literally the best idea EVER
125ml Double Cream when I made this last night I totally forgot about this... didn't seem to harm
3 tbsp chopped Dill or Parsley Again, I forgot about it, but I think it is important, more so than the cream
200g Cooked, peeled prawns I cannot think of a worst thing to eat than prawns so these never make it into my fish pies
500g Leeks
800g Potatoes, a good mashing variety!

Lightly poach the fish in the milk, for about 3 mins, remove set aside, keep the milk, but take off the heat.

Melt 50g butter and add the flour to make a roux, remove from the heat, add the milk in gradually stirring all the time to make sure the mixture is silky smooth. Return to the heat, bring to the boil, whilst continuing to stir. It should be really, really thick. Add the lemon, mustard and salad cream, reduce the heat and cook for another 2 mins.  Add the cream and herbs, taste and season.

Put the fish into a 2.4l/4pt pie dish, pour the sauce over the fish and mix together. Leave to cool, and if not in a rush, refrigerate

Preheat the oven to 200c/ Gas Mark 6

Melt the remaining butter in a saucepan add the leeks, washed and chopped. Add about tbsp of water, cover and leave to cook down over a low heat. Keep checking they don't burn though! Should take about 15 mins.

Boil the potatoes until tender, drain, put back on the heat and give them a shake to dry out.  Mash the potatoes until smooth, add the leeks with the buttery water into the potatoes. Season, spread over the fish and bake for 30 mins, until golden and bubbling.

Excellent with peas, spinach, or green beans.