If you’re a fan of fish pie, why not step it up a gear with this variation on a classic?
750ml plus 3 tbsp semi skimmed milk
500g smoked haddock
1 bay leaf
1 large leek
3 tbsp corn flour
100g shelled prawns
50g mature cheese
Pour the milk into a wide frying pan and add the haddock and bay leaf. Bring the whole thing to a gentle simmer and then cover and allow to cook for around 5 minutes.
Lift the fish from the pan and leave to cool, peel off the skin and break the flesh into large flakes. Set this aside. Strain the milk and reserve around 600 ml, as well as the bay leaf.
Chop the leek and put it in the frying pan, cover it with the remaining milk and the bay leaf and cover, simmering for 10 minutes.
Slice the potatoes and boil in a separate pan until they are tender but not breaking up. Drain and heat the oven to 190 degrees or gas mark 5.
Take the bay leaf from the leeks and mix the cornflour with the 3 tbsp of cold milk to make a paste. Add this to the leek mixture and cook gently until it has thickend. Take the pan from the heat and stir in the watercress. Season to your taste and add the flaked haddock and the prawns. Place everything into an oven proof dish.
Arrange the potato slices on top, overlapping the slightly. Grate the cheese and sprinkle over the top. Bake for 30 minutes, if you like, add a little parsley to the top, and serve.