Fish pie with Cheesy leek topping

Serves 2

11 pp per serving

Ingredients

300g potatoes, peeled and roughly chopped

1 egg

300g fish (I used Fishpie mix with smoked haddock, coley and salmon)

1 leek sliced

30ml veg stock

20g cornflour

Up to 225ml skimmed milk plus 4 tablespoons

1 bay leaf

Squeeze of lemon 

20g low fat chedar cheese, grated

Method

1. Preheat the oven to 160 degrees. Bring a lidded saucepan to the boil and add the potatoes and egg ( saves on the washing up!) cook until potatoes are tender, removing the egg after 5 minutes and run under cold water and remove the shell, cut into quarters and set aside.

2. Place all the fish in an oven proof dish, add boiling water to cover the fish and cover with tin foil. Place in the oven for 5 minutes. Remove from the oven and drain the water into a small saucepan. Add the stock cube and the sliced leek to this saucepan, cover and cook until leeks are soft. Drain any excess juice into a jug and add skimmed milk to make 225ml liquid. (This will be full of flavour) 

3. To make the sauce, pour the contents of the jug into a small saucepan, add the bat leaf. Mix the cornflour with the 2 tablespoons of milk and add to the boiling saucepan gradually until thick and smooth, remove the bay leaf and set aside. 

4. When the potatoes are boiled mash with the remaining 2 tablespoons of milk.

5. To assemble the pie add the hard boiled egg to the fish, pour the white sauce evenly over the fish, spoon the mash potato on top. spread the leek in a layer over the mash and sprinkle with the cheese. 

6. Bake in the oven for 25 minutes until golden brown and bubbling. Serve with green beans for no extra points.