serves 4
ingredients
700g/11⁄2lb potatoes, peeled and
thinly sliced
salt and freshly ground black pepper
450g/1lb cod fillet
450ml/3⁄4pt milk
75g/3oz butter, plus extra for
greasing
350g/12oz trimmed leeks, sliced
freshly grated nutmeg
25g/1oz plain flour
100g/4oz Stilton cheese
50ml/2fl oz single cream
225g/8oz peeled and deveined
cooked prawns
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a
1.7-litre/3pt pie dish and place on a baking tray.
• Cook the potatoes in a pan of salted boiling water for 5 minutes or until
partially softened, then drain thoroughly.
• Put the cod in a shallow pan. Pour over 50ml/2fl oz of the milk and
season lightly with salt and pepper. Cover and poach for 5 minutes until
tender. Drain, reserving the liquid. Flake the cod, discarding the skin
and bones.
• Melt 25g/1oz of the butter in a pan and sauté the leeks for 3 minutes,
adding nutmeg to taste.
• Melt the remaining butter in another small pan. Add the flour and cook,
stirring, for 1 minute. Remove from the heat, and gradually blend in the
remaining milk and the reserved fish liquid, stirring until smooth.
• Return the pan to the heat. Cook, stirring, until the sauce has thickened.
Crumble in the Stilton and add the cream. Season with salt and pepper.
• Put the cod, leeks and prawns in the prepared pie dish. Spoon over half
the sauce, add the potatoes and pour over the remaining sauce. Cook
the pie in the oven for 45 minutes. Serve immediately.
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