Marco’S Classic Fish Pie

• 1 Knorr Fish Stock Pot
• 1 3/8 tablespoons butter
• 2 9/16 tablespoons flour
• 6 3/4 tablespoons double cream
• 7 1/16 tablespoons mild cheddar cheese handful of grated
• 3 1/2 ounces white fish fillet chopped into round 2.5cm squares
• 3 1/2 ounces salmon fillet chopped into round 2.5cm squares
• 3 1/2 ounces smoked haddock chopped into round 2.5cm squares
• 3 1/2 ounces prawns peeled, headless raw
• 3 hard-boiled eggs peeled and quartered
• 1 11/16 cups leeks baby, blanched, chopped, patted dry
• 4 3/4 cups mashed potato made by peeling 1kg potatoes, boiling until tender and mashing with double cream or milk and 2-3 egg yolks
• 3 3/8 tablespoons milk

1. First make your fish stock by dissolving the Knorr Fish Stock Pot in 400ml of boiling water stirring until thoroughly dissolved.
2. Set the stock aside to cool for around 20 minutes while you prepare the fish and leeks.
3. Pre-heat the oven to 220u0b0C/ Gas Mark 7.
4. Heat a heavy-based saucepan. Add in the butter, allow to melt, then add in the flour and whisk to mix thoroughly. Using a whisk, rather than a wooden spoon, to make the sauce means you won't have any lumps.
5. Gradually add in the cooled stock, whisking between each addition. You want to be sure to cook out any floury taste.
6. Whisking constantly, bring to the boil and simmer until thickened. Whisk in the double cream to enrich the sauce.
7. Add in the white fish, salmon and smoked haddock chunks. Gently shake the pan to work the fish into the sauce. Cook very gently over a low heat to poach the fish in the sauce.
8. Two minutes later add in the prawns, again shaking the pan to work them into the sauce, and cook gently for 1-2 minutes until just cooked.
9. Turn the fish mixture into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with a layer of hard-boiled egg quarters. Sprinkle over the grated Cheddar. This way you're adding layers of flavour and texture to the dish.
10. Spread over the mashed potato to form a thick, even layer on top of the pie, smoothing with a spatula or palette knife. I used a wet palette knife to indent the mashed potato creating a fish scales pattern, but you can use a fork instead.
11. Bake for 25-30 minutes in the pre-heated oven until golden brown. The egg yolks in the mashed potato mean that it puffs up as it bakes and gives a lovely golden colour to the topping.

pot, butter, flour, double cream, cheddar cheese handful, white fish, salmon fillet, haddock, prawns, eggs, leeks, peeling, milk

Taken from www.yummly.com/recipe/Marcos-Classic-Fish-Pie-378649 (may not work)