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  • Writer's pictureBex

Creamy Fish & Leek Pie

Updated: Apr 13, 2020

Everyone has those days when you just need a bit of comfort food and this classic dish of creamy fish pie will do the trick. Warming, comforting and delicious and not totally unhealthy for you. Fish is one of the healthiest foods on the planet, loaded with important nutrients such as protein and Vit D. Salmon in particular is also packed with the goodness of Omega 3 found in the fish and also in our Rapeseed Oil based Lemon Dressing.

For the mash topping

1½ kg Maris Piper potatoes, unpeeled

200ml double cream

50ml milk

50g grated cheddar

For the fish pie mix

4 tbsp of Lincolnshire Drizzle Lemon Dressing

3 leeks, thinly sliced

¼ tsp ground nutmeg

1½ tbsp wholegrain mustard

100ml dry white wine or dry vermouth

200ml double cream

½ small bunch chives, chopped

125g skinless smoked haddock , cut into large chunks

125g skinless salmon , cut into large chunks

125g raw king prawns


Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream, milk and Cheddar Cheese to make a smooth mash, season and set aside.

While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat and gently cook the leeks in the Lemon Dressing slowly for 10 mins until they are sweet and tender, then season and add the nutmeg.

Stir in the mustard, then pour in the wine and reduce until there is almost no wine left.

Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives. Taste for seasoning.

Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and bake for 25-30 mins until the potato has turned golden brown.

TIP if you like a cheesy crust, sprinkle over 50g of Parmesan cheese before baking.

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