Easy British Fish Pie

March 25, 2020

Gather the ingredients.
Heat the oven to 355 F/180 C.
Pour the fish stock and milk into a large saucepan and bring to a gentle simmer.
Add the fish pieces and bay leaf and poach for 5 minutes.
Remove the fish pieces with a slotted spoon and set aside. Reserve the liquid in the pot.
Melt the butter in a medium-sized saucepan over medium heat. Add the sliced leeks and cook for 5 minutes until the leeks are soft.
While still hot, add the flour and stir well with a wooden spoon.
Pour the fish poaching liquid into the pan and stir again. Raise the temperature and cook for 3 minutes until the sauce is slightly thickened.
Turn off the heat, remove the bay leaf, and add the poached fish and chopped parsley. Season with salt and pepper to taste.
Spoon the fish mixture into an ovenproof dish. Cover with a thick layer of mashed potatoes and fluff them up with a fork. For a more professional look, you can pipe the mashed potatoes using a piping bag with a large nozzle.
Sprinkle with the grated cheese if using.
Put the dish on a baking sheet and cook in the center of the heated oven for 20 to 30 minutes or until the sauce is bubbling beneath the potatoes.
Serve immediately and enjoy!

Either buy one type of fish (skin and bones removed) cut into bite-sized chunks, or mix different fish and/or prawns together.
Choose non-oily, fleshy fish such as salmon, cod, smoked haddock, and coley, which is similar to cod.