Fish and leek pie

Prep: 25 mins
Cook: 60 mins
Fish and leek pie

85g (3 oz) sweetcorn kernals

Potato topping

675g (1 ½ lb) potato, peeled and quartered (use a combination with sweet potato for a change)

3 tablespoons semi skimmed milk

Black pepper


40g (1 ½ oz) Flora Buttery spread

40g (1 ½ oz) flour

425ml (¾ pint) semi skimmed milk

1 tablespoon chopped fresh parsley

Zest of ½ lemon, optional


350g (12 oz) mix of white fish fillets and salmon, skinned and cubed

115g (4 oz) smoked haddock, skinned and cubed

85g (3 oz) cooked peeled prawns

1 leek, sliced thinly and blanched in boiling water

Preheat oven to 200°C, (180°C fan assisted), Gas 6.

Boil potatoes in large pan for about 15 minutes or until cooked.

Meanwhile for the sauce, place the Flora spread, flour and milk in a saucepan. Stirring constantly, bring to the boil over a moderate heat until thickened and smooth. Add parsley, pepper and lemon zest if using.

Arrange fish, prawns, leek and sweetcorn in a greased ovenproof dish and pour over sauce.

Drain potatoes and mash until there are no lumps. Beat in milk and season. Spoon over fish and smooth top. Bake for 45 minutes until cooked through.

This recipe is brought to you by Flora Buttery


Preparation Time
25 minutes

Cooking Time
60 minutes

Main ingredients

Recipe Type
Dinner, Family Dinners, Healthy, Pies

Special Info
Nut free

Level of Difficulty

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