Creamy Leek & Fish Pie

To prepare the ingredients, peel the potatoes and cut them into 2 cm pieces. Halve the white part of the leek lengthways and finely slice. Cut the dory fillet into pieces and finely chop the parsley. Lastly, finely grate the Parmesan cheese.

Place the potatoes in a large saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain. Add half of the butter and season with salt and pepper. Using a potato masher, mash the potato until you reach a chunky and firm consistency.

Meanwhile, heat the olive oil in a medium saucepan over a medium heat. Add the leek and cook, stirring, for 3 minutes or until soft. Add the smooth dory fillets and cook, stirring, for 2-3 minutes or until par-cooked. Remove the contents of the pan and set aside.

In a small jug combine the vegetable stock, hot water and milk. Melt the remaining butter in the same saucepan over a medium heat. Stir in the plain flour and cook, while stirring, for 1 minute. Slowly whisk in the stock mixture. Cook, stirring, for 6-10 minutes or until the sauce thickens. Stir through Dijon mustard and season well.

Stir the fish, leek and parsley into the sauce and transfer the mixture into an ovenproof baking dish or individual ramekins. Top evenly with the mashed potato and roughen up the top with a fork. Sprinkle with half of the Parmesan cheese and cook in the oven for 10 minutes or until the top is crisp and golden.