Nothing makes a more relaxed and friendly atmosphere at a kitchen table than a satisfyingly substantial serving of homemade pie. To celebrate British pie week, I cooked up a batch of my favourite creamy fish pie – not only does it taste amazing but the smell that fills the house while it’s cooking is comforting and warming. It’s so quick and easy, I often make a double batch and pop one in the freezer to fend off rainy day blues.
You will need
2 leeks, chopped
2tsp English mustard
600ml double cream
Juice of one lemon
Handful of parsley, chopped
600g smoked haddock fillets, cut into pieces
1. Melt the butter in a pan and cook the leeks, gently, until soft. Remove from the heat.
2. Add the mustard, cream, lemon juice and parsley. Season, to taste.
3. Place the fish in an ovenproof dish and pour over the leek sauce.
4. Boil the potatoes, until soft, then mash and season, to taste (I added butter to my mash for a creamier finish). Spread over the fish dish, sprinkle with a generous amount of grated cheese and cook for 40 minutes at 180C/Gas mark 4.
5. Serve with steamed green beans and a parsley garnish.
Adapted from The Times.