Easy Purple Potato Fish Pie

Cut the bottom and the top 2cm off the leek. Cut in half lengthways then slice into 1cm wide half moons. Separate the parsley leaves from their stalks. Roughly chop the leaves and finely chop the stalks. Drain and rinse the sweetcorn in a sieve or colander. Boil your kettle.

Put a large frying pan or wide bottomed saucepan on medium heat with a drizzle of oil and add your leek along with a pinch of salt and a grind of black pepper. Cook for 6-7 mins until soft (if it browns slightly, don’t worry, this will just add to the flavour!). Once your leek is soft, add your sweetcorn and parsley leaves and stir together. Cook for a further 2 mins, then remove the pan from the heat.

Pour boiling water from the kettle (amount specified in the ingredient list) into a measuring jug and add the fish stock pot. Stir to dissolve.

Add the crème fraîche to your leek and sweetcorn and mix well. Add your stock, and stir everything together.

Put your fish pie mix in the bottom of an ovenproof dish and spoon your veggies on top (include any excess sauce).

When your potato is drained and back in the pot, add your parsley stalks, butter and a splash of milk (if you have some) along with some salt and pepper. Mash until smooth.

Layer your mashed potato on top your veggies and flatten it out. Using a fork, make lines in the top of the pie (see picture). Tip: This will give you some crispy edges.

Cook your fish pie in your oven for 15 mins, then turn your grill to high and place underneath, until the top is slightly crispy. Tip: The fish is cooked when opaque and flaky. While your pie is cooking, do your washing up!