Pacific Pie

Ingredients

• 675 g small potatoes, unpeeled
• 1 tablespoon olive oil
• 250 g leeks, finely sliced
• 115 g mushrooms, finely sliced
• 450 g white fish fillets or cod or haddock, skinned
• 600 ml milk
• 4 tablespoons butter
• 175 g prawns, cooked and peeled or mussels
• 1 tablespoon fresh parsley, chopped
• 3 tablespoons plain flour
• 200 g cheddar cheese, grated
• salt and pepper

Directions

1. 1

   Slice the potatoes into thick slices, and cook in a large saucepan of boiling salted water for 5 minutes then drain well.

2. 2

   Put the oil and leeks in a frying pan and cook over a low heat for 2-3 minutes until soft, add the mushrooms and cook for a further 2 minutes.

3. 3

   Place the fish in a saucepan and cover with a little milk, bring to a simmer and poach for 5 minutes until tender, drain but reserve the poaching milk!

4. 4

   Use a little of the butter to grease the baking dish. Flake the fish and place in the dish with the leeks, mushrooms and prawns/mussels and scatter over the parsley.

5. 5

   Preheatthe oven to 200 degrees C / 400 degrees F / Gas 6.

6. 6

   In the same saucepan, make a white sauce by melting the remaining butter and adding in the flour, stir well and cook over a low heat for 2-3 minutes. Remove from the heat and gradually stir in the remaining milk, beating well after each addition.

7. 7

   When all the milk has been added and the sauce is smooth, return the saucepan to the heat, stirring continously until thickened. Cook for a further 2-3 minutes then add 100g of the cheese and season to taste.

8. 8

   Pour half the sauce over the fish, arrange the potato slices on top and cover with the remaining sauce.

9. 9

   Sprinkle over the remaining cheese and cook on a baking sheet in the centre of a preheated oven for 45 minutes until golden brown.

10. 10

    Then serve!