Quick Fish and Prawn Pie

Beat the chill this weekend with James Tanner's warming and easy-to-make fish pie.

Serves 4-5Prep: 15 minutesCook:15 minutes

Ingredients:

1 small onion, peeled1 clove1 bay leaf600ml fish stock100ml dry white wine or Vermouth200g natural smoked haddock fillet200g white fish (coley or hake fillet)1 leek, washed & thinly sliced1dsp Dijon mustard200ml double cream1 tbsp chopped chives2 hardboiled eggs, cut into quarters200g peeled cooked prawns400g warm mashed potato placed in a plain piping bag1 egg yolk, beaten for brushing3 tbsp panko breadcrumbs4 tbsp grated Parmesan or Cheddar cheese

Method:

Preheat oven to 200C/gas 6.

Stud the onion with the clove and bay then put with the fish stock, wine, smoked haddock and coley into a saucepan. Cover with a lid and bring to a simmer, turn off heat then leave to stand for 5 minutes.

Drain the fish, discard the studded onion and reserve the liquid, use the cooking liquid to make a sauce, simply reduce the liquor in a large shallow saute pan and reduce by half. Reduce the heat add the leeks, Dijon mustard and cream and bring to a simmer.

Stir in the chopped chives and season to taste. Flake the haddock and coley into a gratin or shallow dish. Add the boiled eggs, and prawns then pour over the warm sauce so it just covers the ingredients, pipe the mash over the top of fish mixture, or spoon over the potato and use a fork to make peaks. Brush with beaten egg yolk.

Sprinkle over the breadcrumbs and cheese and bake in the oven for 15 minutes until golden and bubbling. Serve with buttered greens.

If you need help with your mashed potato, James has the perfect how-to guide below!