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1
First make your fish stock by dissolving the Knorr Fish Stock Pot in 400ml of boiling water stirring until thoroughly dissolved.
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2
Set the stock aside to cool for around 20 minutes while you prepare the fish and leeks.
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3
Pre-heat the oven to 220u00b0C/ Gas Mark 7.
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4
Heat a heavy-based saucepan. Add in the butter, allow to melt, then add in the flour and whisk to mix thoroughly. Using a whisk, rather than a wooden spoon, to make the sauce means you won't have any lumps.
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5
Gradually add in the cooled stock, whisking between each addition. You want to be sure to cook out any floury taste.
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6
Whisking constantly, bring to the boil and simmer until thickened. Whisk in the double cream to enrich the sauce.
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7
Add in the white fish, salmon and smoked haddock chunks. Gently shake the pan to work the fish into the sauce. Cook very gently over a low heat to poach the fish in the sauce.
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8
Two minutes later add in the prawns, again shaking the pan to work them into the sauce, and cook gently for 1-2 minutes until just cooked.
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9
Turn the fish mixture into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with a layer of hard-boiled egg quarters. Sprinkle over the grated Cheddar. This way you're adding layers of flavour and texture to the dish.
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10
Spread over the mashed potato to form a thick, even layer on top of the pie, smoothing with a spatula or palette knife. I used a wet palette knife to indent the mashed potato creating a fish scales pattern, but you can use a fork instead.
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11
Bake for 25-30 minutes in the pre-heated oven until golden brown. The egg yolks in the mashed potato mean that it puffs up as it bakes and gives a lovely golden colour to the topping.
