Fish Filling:

  • 40g butter
  • 3 tbsp plain flour
  • 2 cups milk, heated
  • 1 heaped tsp of English mustard
  • 40g grated parmesan
  • 200g prawns, shelled
  • 300g salmon fillet, skin off
  • 300g white fish like snapper
  • 1 cup frozen broad beans
  • 1 cup frozen peas
  • Handful parsley
  • Handful of tarragon
  • Zest of one lemon
  • 2 garlic gloves

Leek Mash topping:

  • 100g butter
  • 1 x large leek, sliced thinly and thoroughly washed.
  • 850g royal blue or desiree potatoes, peeled and cut into chunks
  • Parmesan, grated over the top
  • Additional milk to loosen mix
  1. Preheat oven to 180C steam cooking.
  2. Slice fish fillets into 5cm chunks, place seafood in an large, deep oven proof dish along with frozen broad beans.
  3. In a medium sized pot, melt 100g of butter and sauté the leeks until softened. Add a touch of water to help them soften.
  4. Boil potatoes in salted water until tender all the way through. Strain. Add a touch of milk and mash until smooth. Stir through the buttered leeks and grated parmesan. Season with salt and set aside.
  5. To make the bechamel, melt butter in a pan and add flour. Cook for a minute or so until the flour is properly cooked out.
  6. To this, slowly incorporate the warm milk, a bit at a time, and mix through until smooth. Add grated parmesan and mustard.
  7. In a blender, blitz peas, herbs, lemon zest and garlic with a dash of water until smooth.
  8. Incorporate the pea mix into the bechamel, turning it green, taste for seasoning.
  9. Pour the green sauce all over the fish and the broad beans.
  10. Scoop leek mash potato over the top, creating peaks and edges to get crispy.
  11. Drizzle a little oil over the top followed by grated parmesan.
  12. Place in steam oven uncovered for 20-30mins. Or until centre of pie is hot and potato is golden.
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