For just £1.20 per portion, this fish pie with leeks is well worth a try!
This is my take on a classical dish using reduced priced food, and it is a fab recipe to have as you will often see fish pie mix reduced on the fish counter. This fish pie with leeks is a great vitamin packed meal which is brill for the sproogons as it is oozing omega 3 and with the fried leeks on top, it looks like a restaurant worthy meal.
Fish pie from scratch is not the cheapest of meals to prepare, but using reduced food takes a bit of the sting out of it, and makes it a tiny bit tastier. This fish pie with leeks is well worth the time it takes to make.
Your kitchen could whiff a bit after cooking this, put pop some lemon juice in the microwave for a minute or so, and this should help disperse the smell.
For this fish pie with leeks, youwill need……
2 packets of fish pie mix or a mixture of fish
1/2 packet of dill
Diced panchetta or smokey bacon
1 diced butternut squash
1/2 a bag of potatoes peeled and diced
1 leek sliced finely into strips
1/2 bag of spinach
100g of cheese
Put your potatoes and butternut squash in a pan with a good pinch of salt and cold water and bring to the boil.
Mash up the potatoes when they are soft enough and add a spoonfull of butter and a dash of milk to soften them up.
Put two cups of milk into a pan and add the fish and bacon, bring it up to a simmer.
When the fish is soft, drain the milk into a jug and pop the mix into an oven proof dish.
Put the spinach into the dish with the fish and bacon and put to the side while you prepare the sauce.
I never buy ready made white sauce as it is probably full of unwanted added extras and secondly because a basic roux is soooooo easy to make.
Firstly melt the butter, and when it has melted add the flour and stir it up well. The flour will look like a its going to come out a mess, but trust me, if you add the milk slowly and keep whisking, it will slowly pan out into a thick mix, and when you have added all the milk, it will look like a sauce with a lovely consistency.
Keep it on a low heat while you cook it.
Add the cheese, nutmeg, s&p and dill.
Carry on stirring until the sauce bubbles and is a nice semi thick sauce. Have a taste and see if you need any more seasoning.
If it tastes good, pour over the fish and spinach and give it a mix.
Let this cool for around ten minutes and then add the mash over of the mix.
Feel free to grate some cheese on top, if you want extra taste and are not calorie shy.
Put the pie into the oven, middle shelf on a medium heat and prepare the leek.
After you have washed the leek, make sure it is dry ( wipe it with a kitchen towel) and add a teaspoon of seasoned flour to coat the leek.
Heat up some oil to a high temp around (300 degree’s) and put small batches of the leek in at a time.
Stir while it is cooking, after about 3 minutes it should start to brown slightly, remove it and place it on some kitchen roll , for the fat to drain off.
Add a sprinkle of salt and when you have removed the pie from the oven, place the leek on top and serve.
I hope you have managed to follow the recipe and most importantly enjoy….enjoy….
Try this other fish pie folks!