Golden-Topped Fish Pies

 

 

Suitable for freezing

 

 

1 Put all the potatoes in a large pan with just enough water to cover. Bring to the boil, cover, then simmer for 18–20 minutes until tender.

2 Drain the potatoes, return to the pan and place it over a low heat to remove any moisture. Mash with the 4 tablespoons of milk and15g (½oz) of butter.

3 Meanwhile, put the fish mix into a pan with 600ml (1 pint) milk. Bring just to the boil, then take off the heat and cover with a lid. Leave for 5 minutes. Drain the fish, reserving the milk, and clean the pan.

4 Melt 25g butter in the pan over a medium heat. Stir in the leek, cover and simmer for 7 minutes, stirring occasionally. Divide the leek and fish between four 250ml (8fl oz) ovenproof or foil dishes.

5 Melt 25g butter in the pan, add the flour and cook over a medium heat for 1–2 minutes. Gradually beat in the reserved milk and whisk to make a sauce. Cook for 2 minutes, then add the parsley and season.

6 Spoon the sauce into the dishes and top with spoonfuls of mash.

To serve now: Preheat the oven to 200°C/400°F/Gas 6. Put one or two of the fish pies on a baking sheet in the oven and bake for 35–40 minutes or until the filling is bubbling hot.

To freeze: Cover the uncooked dishes with foil. Seal, label and freeze. Use within 2 months.

To serve from the freezer: Remove from the freezer and thaw in the fridge overnight. Cook as above.