This comforting and hearty fish pie is always a great dish to make ahead and perfect for a family feast or a welcome change to a Sunday roast.

SPRING FISH PIE

SERVES: 4

PREP: Under 1 hour

COOK: 20-25 mins

Ingredients

1kg potatoes, peeled and chopped

2 heaped tbsp quark

Salt and freshly ground pepper

Low calorie cooking spray

2 leeks, roughly chopped

400g cooked peas and corn

350ml fish stock

300g skinless salmon fillets, cut into bite-sized pieces

300g skinless haddock or cod loin, cut into bite-sized pieces

200g cooked and peeled prawns

4 free-range eggs, hard-boiled, peeled and quartered

A handful of roughly chopped fresh parsley

2 level tsp cornflour

Grated cheese – just to sprinkle on the top of the pie

Method

  1. Cook the potatoes in lightly salted boiling water for 12-15 minutes or until tender and drain well. Mash the potatoes, mix in the quark and season well. Cover and set aside.
  2. Boil the eggs, peel and quarter.
  3. Spray a non-stick frying pan with low calorie cooking spray and fry the leeks over a low heat for 15 minutes or until softened.
  4. Preheat the oven to 200C/Fan 180C/Gas 6.
  5. Put the stock in a saucepan and bring to a simmer. Add the salmon and cod (or haddock) and cook over a low heat for 5 minutes.
  6. Using a slotted spoon, transfer the fish to a large, shallow ovenproof dish. Add the prawns, eggs and parsley to the fish and gently mix together.
  7. Strain the fish stock into a clean pan and place over a high heat. Mix the cornflour with 1 tablespoon of cold water and add to the stock. Bring to the boil, reduce the heat to low and cook for 2 minutes. Add the leeks, peas and corn and pour the stock mixture over the fish. Gently mix everything together and season well.
  8. Top the fish with the mashed potatoes, smooth down with a fork, sprinkle with a little grated cheese and bake for 20-25 minutes or until nicely browned.
  9. Serve with your favourite vegetables or even a green salad.

BY DIANE CLARK