Fish pie

This is a luxury fish pie, and can be prepared ahead - making it perfect for a mid week supper or ideal for a Saturday night dinner party! 🐟 🐟🐟

Serves 3

200g cod fillet cut into small chunks
200g smoked haddock cut into small chunks
100g ready to cook king prawns 
1 red pepper sliced 
300g potatoes peeled and cut into large chunks
40g butter cut into small cubes (for the mash)
1 large egg yolk
40g Parmesan cheese
1.5 tbsp flour
1 tbsp olive oil
25g butter (for the sauce)
1 large onion sliced
1 tbsp fresh thyme leaves
50ml pimms (or martini/vermouth)
125ml hot fish stock(or veg stock if you don't have any)
100ml semi skimmed milk
3 tbsp double cream
2 tbsp fresh parsley 

1)to make the topping cook the potatoes in salted water for 15-20 mins until soft, mash until smooth and add 40g butter and cool slightly before stirring in the egg yolk, season with salt and pepper and leave to one side

2)to make the sauce, heat the oil and 25g butter on a medium heat, add the onion an thyme and fry for 5-10 mins, stirring regularly. Pour in the pimms and simmer for 3 mins, stir in the flour and cook for a couple of minutes 

3)slowly add the stock, stirring constantly until smooth then simmer for 5 mins or until reduced by a third.  Stir in the milk, reduce the heat and simmer until the sauce thickens. Add the cream and parsley and season with salt and pepper

3)grease an ovenproof dish and pop on a baking tray, put the fish, prawns and pepper in the dish then pour over the sauce and stir to combine. Leave to cool 

4)spread the mash over the saucey fish, and smooth over. sprinkle the Parmesan over the top and put in an preheated oven at 180 degrees C and bake for 30 mins or until the top is golden and the sauce starting to bubble.