Pesky Fish Pie

Ingredients

For the Fish Pie

140g Pesky Fish Pie Mix

30g Smoked Haddock

20g Butter

20g Plain Flour

250ml Whole Milk

100g Leeks (diced & rinsed)

1tbsp Chopped Parsley

1tbsp Chopped Dill

1tbsp Chopped Chives

1/2 Lemon

Salt

For the Mashed Potato Topping

600g Red Potatoes or Maris Pipers

150ml Whole Milk

1 Egg Yolk

7g Salt

For the Herb Crust

50g Stale or Lightly Toasted Bread

25g Parsley

1/2 Lemon (zested)

Salt

Method

For the Fish Pie

1. On the hob heat the milk to a simmer then add in the fish & leeks making sure everything is submerged. Simmer for 4 minutes until the leeks are tender and the fish is flaky.

2. Sieve the fish from the milk making sure to keep all your ingredients. Place the fish and leeks to one side whilst you make sauce from the milk.

3. To make the sauce, place the butter in a pan on medium heat. Once the butter has melted and begins to foam add the flour and whisk.

4. Cook the butter and flour for 3-4 minutes whisking all the time, then slowly add your milk back to the mix, whisking until you have a thick & glossy sauce (about 1 minute).

5. Now add your fish & leek mix in to the sauce.

6. Add your herbs and season with salt and lemon juice. Stir very gently and taste.

For the Mashed Potato Topping

1. Lightly season a baking tray with salt and place your potatoes on the tray.

2. Pierce each potato with a sharp knife and bake at 180°c until a knife pushes through the potatoes with ease.

3. Cut each potato in half and scoop out the soft flesh.

4. Pass the potato flesh through a ricer or sieve to make a smooth mash.

5. Mix in the milk, egg yolk and salt and taste to check the seasoning.

6. Place your mashed potatoes in a piping bag or put to one side.

For the Herb Crust

1. Place all your ingredients in a blender and blitz until you have a green crumb.

Assembly

1. Pre-heat your oven to 180°c.

2. Spoon your fish pie mix in to a suitable oven proof dish.

3. Pipe a tight zig zag of mashed potato to cover your fish pie mix. If you did not use a piping bag, spoon your mash on top of the fish pie mix and use a fork to form stripes across the pie.

4. Liberally sprinkle your herb crust on top of your pie and place in the oven for 20 minutes or until your mash is golden brown and the fish pie mix is piping hot.

5. Serve and enjoy!