This is a fantastic recipe for showcasing some of the best of what the sea has on offer. This fish pie is hearty, full of flavour and feeds a group of six generously. It tastes fabulous any time of year and is great for feeding a hungry lot.
Bring a large saucepan of salted water to the boil and add the potatoes. Cook for 20 minutes until soft. Drain.
Meanwhile, in a casserole dish over a medium heat melt the butter and add the leeks. Cook and stir for 6 minutes until soft.
Pour the leeks and melted butter into the drained potatoes then add the seasoning, parsley and milk. Mash well then set aside in the saucepan and keep warm.
For the pie filling:
Preheat the oven to 220 C / Gas 7.
In a frying pan over a medium heat warm the oil then add the onions. Cook and stir for 4 minutes until softened. Add the garlic and chilli and stir for a further 3 minutes. Add the carrots and lemon juice and cook for a further 5 minutes to soften then pour in the cream and bring to a very gentle simmer for 10 minutes. Remove from the heat and stir in the cheese, eggs, capers, fresh herbs and rocket leaves.
Toss the fish and prawns in the flour then arrange the fish evenly in the base of a large casserole dish. Pour over the contents of the frying pan working quickly so that the pie filling does not cool too much. Spoon the mashed potato over and press down with a fork. Season again if desired.
Bake in the preheated oven for 40 minutes until the filling is piping hot in the centre and the potato is golden brown.