Fish pie

Instructions

1- 01.

2- Put the potatoes in a large pan of cold salted water and bring to the boil.

3- Lower the heat, cover, then simmer gently for 15 minutes until tender.

4- Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water.

5- Mash with 1 tbsp olive oil, then season.

6- 02.

7- Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil.

8- Remove from the heat, cover and stand for 3 minutes.

9- Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.

10- 03.

11- Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds.

12- Gradually stir in 200-250ml of the reserved milk (discard the rest).

13- Grate in nutmeg, season, then bubble until thick.

14- Stir in the cream.

15- 04.

16- Preheat the oven to 190°C/fan170°C/gas 5.

17- Grate the artichokes and add to the dish with the leek, prawns and herbs.

18- Stir the lemon zest and juice into the sauce, then pour over.

19- Mix gently with a wooden spoon.

20- 05.

21- Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks.

22- Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling.

23- Serve with wilted greens.