Classic Fish Pie

Pre-heat the oven to 220°C, 200°C fan, Gas Mark 7. Melt the butter in a saucepan, then add the flour and whisk to mix thoroughly. Gradually add in the Knorr Fish Stock, whisking between each addition. Cook over moderate heat until the sauce has thickened and then whisk in the single cream.

Add the fish. Cook very gently over a low heat to poach the fish. Two minutes later add the prawns, and cook gently for 1–2 minutes until just cooked. Add the chives.

Pour into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with hard-boiled eggs.

Spread the mashed potato over the top of the pie to form an even layer, or if desired place potato into a piping bag fitted with a star nozzle and pipe evenly over the top.

Bake for 25–30 minutes until bubbling and golden brown.