Fish and leek pie

This goes exceptionally well with roasted tomato sauce and fennel sauteed with dried chilli and garlic.

FISH AND LEEK PIE

Serves 3-4

INGREDIENTS:
1lb floury potatoes, boiled and mashed
4 oz (100g) broccoli, cooked
1 ½ oz butter
1 small leek, chopped
2 cloves garlic, crushed
1 lb (500g) white fish fillets, skinned and cut into medium sized chunks
4 oz (100g) cooked prawns
small handful baby spinach or rocket
3 tbsp double cream
1 tbsp natural yogurt
1 tsp mustard powder
seasoning to taste

METHOD:
Preheat the oven to 180C/350F/GMk 4.
Mash the potatoes and broccoli together with the ½ oz of butter and set aside.
Melt the remaining butter in a large pan and add the leeks and garlic. Cook gently until the leeks are soft, about 5 minutes.
Add the spinach or rocket and cook for a further 5 minutes.
Remove from the heat and stir in the mustard powder, cream and yogurt. Season to taste.
Place the fish and prawns in an oven proof dish and gently mix in the leek mixture.
Spread the potatoes and broccoli over the top and bake in the oven for 30 minutes, until the fish is cooked and the top is golden. Serve.