Luxury Fish Pie

Meanwhile, remove the root and dark green tops from the leek, halve lengthways and slice into thin half moons. Finely chop the dill. Roughly chop the parsley (stalks and all). Keep the herbs separate. Coarsely grate the cheese. 

Heat a drizzle of oil in a saucepan @@@@@@(NOT FRYING PAN MEGAN)@@@@@ on medium heat. Add the leeks and cook, stirring, until soft, 4-5 mins.  Stir in the creme fraiche, water (see ingredients list for amount) half of the dill and parsley and mix together well to combine. Add the fish mix and stir in gently. Season with pepper and bring to a simmer. Pop a lid on and cook gently until the fish is cooked through and opaque in the centre, 4-5 mins. 

When the potatoes are cooked, drain into a colander, allow the steam to subside and then return to the pan. Mash together with the butter and mustard. Tip: For extra luxury, add a splash of milk if you have some! Stir through the remaining dill and parsley leaves and season with a good pinch of salt and pepper. Preheat your grill to high.

Gently stir and wilt spinach through the fish mixture a handful at a time, 2-3 mins. Taste and add more salt or pepper if needed. Pour the fish mixture into an ovenproof dish and spoon the mash potato over the top. Spread it out evenly so that it completely covers the filling. Use a fork to make a ridged pattern in the mash (see photo). Sprinkle the cheese over the pie and pop under the grill until golden and bubbly, 3-4 mins.