Fish Pie with Prawns and Cheesy Leek Topping
300ml thin cream
450g firm white fish fillets
225g smoked fish fillets
175g cooked peeled prawns
3 hard boiled eggs, chopped
50g plain flour
3 tablespoons chopped parsley
Cheesy Leek Topping:
1kg potatoes, peeled and cut into 2cm chunks
1 large leek, thinly sliced
75g coarsely grated cheddar
Place the cream and 450ml of the milk in a large saucepan and bring to a simmer, add the fresh and smoked fish and simmer for 5-6 minutes. Carefully lift the fish out and allow to cool. Strain the liquid into a jug. When the fish is cool, flake it ad scatter over the base of a 1.75 litre shallow oven proof dish, then scatter over the prawns and chopped or mashed egg.
Melt 50g of the butter in a pan. Add the flour and stir for 1 minute. Remove from the heat and gradually stir in the reserved fish cooking liquid. Return to the heat and bring back to the boil and simmer for 5 minutes. Set aside while you make the topping.
Cook potatoes for 10 minutes or until tender. Melt remaining 50g butter in a saucepan and cook leek to soften. Drain potatoes, return to pan and mash well. Stir in leek, cheese and enough remaining 50ml milk to make a spreadable, not too wet mash. Season.
Cooked in a moderate oven for 20 minutes, or grill to brown the top.