A creamy fish pie topped with crispy, pillowy mashed potato is a dreamy combination.
Pre-heat oven to 180℃.
Peel and chop the potatoes.
Boil water in a kettle. Add the potatoes to a pan with the boiling water. Boil for 12 minutes until cooked through.
Meanwhile, finely chop the leek and parsley. Chop the fish into small pieces. Set aside.
Drain the potatoes and transfer back to the pan. Mash the potatoes until smooth with salt, pepper, butter and a splash of milk. Set aside.
Fry the leeks in a pan with a little oil. Add frozen peas and cook for a further two minutes. Set aside.
Make the white sauce: melt the butter in a saucepan over medium heat. Add the flour and stir with a wooden spoon. Cookout the paste for 2-3 minutes, ensuring the roux does not burn. Whilst stirring, add the milk in a steadily until fully incorporated into the roux. Bring to a simmer, then reduce the heat to low. Add the chopped parsley and season with salt.
Add cooked leeks and peas to the deep baking tray. Scatter over the fish pieces, distributing evenly. Cover with the white sauce. Cover with mashed potatoes and fluff up potatoes with a fork.
Bake for 35 minutes in the oven until golden brown on top.