Easy Fish Pie with New Potato Topping

Method

• Grease a large baking dish (1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep)
• Place the new potatoes in a large pan of salted water and bring to the boil and cook until soft, around 20 minutes.
• Melt 50g butter in a pan and fry the leeks until softened. Add in the flour and cook for a minute or two before removing from the heat.
• Gradually whisk in the hot milk then return to the heat and bring to the boil stirring until thick and smooth.
• Stir in the lemon zest, season with salt and pepper and add in the chopped dill.
• Add the fish and prawns and stir through. *(or fish pie mix)
• Cook for a few minutes before pouring into the large baking dish.
• Preheat the oven to 200c (fan 180c/Gas 6)
• Drain the potatoes then add back into the pan. Using a potato masher gently press down on the potatoes to break them slightly but not mash them completely, creating rough edges.
• Add 2 tbsp of olive oil and season with salt and pepper then stir.
• Scatter the spinach on top of the fish mixture then place the potatoes on top of the spinach and drizzle with a little more olive oil and some grated cheese if you fancy!
• Bake in the oven  for 30 – 40 minutes until the pie is bubbling at the edges and the topping is golden and crispy.
• Remove from the oven and scatter over the chopped parsley.
• Serve with a drizzle of Caramelised Onion Balsamic and extra Rosemary & Garlic Olive Oil to taste!