Classic Fish Pie

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways then slice widthways into half moons about 1cm thick. Trim the carrot (no need to peel), halve lengthways then thinly slice widthways. Roughly chop the parsley (stalks and all). Grate the cheese.

Heat a drizzle of oil in another large saucepan on medium-high heat, and once hot, add the leek and carrot. Cook until soft, stirring occasionally, 10 mins.

Once the potato is cooked, drain in a colander reserving the potato water in a measuring jug, and let steam in the colander for a minute. Place the potato back in the saucepan (off the heat) with a pinch of salt and pepper and a knob of butter (if you have some). Mash with a potato masher.

Next, add the stock powder and reserved potato water (see ingredients for amount) to the veggies. Stir to combine and bring to the boil. Remove from the heat, then stir in the fish pie mix, crème fraîche, half the parsley and a pinch of salt and pepper. Mix carefully, then transfer to an oven proof ovenproof baking dish. TIP: We used a 20cm x 20cm dish for 2 people.