Leek and salmon pie

Gluten-free: use gluten-free plain flour in the sauce.

Ingredients

Instructions

1. Preheat the oven to 180°C/gas 6. Grease a large casserole dish.
2. Put the potatoes on to boil and simmer for
   10 minutes. Drain and return to the pan. Add 25 g of the butter and shake the pan around to distribute.
3. Add another 25 g of the butter to a large frying pan and fry the leaks until they begin to soften and brown. Put the leeks in the casserole dish along with the defrosted peas.
4. Add the last 25 g butter to the frying pan along with the flour, and cook on a medium heat until the flour is absorbed. Add the milk and cream to the pan and gently bring to the boil, stirring all the time. Add the fish, peas and dill to the sauce and cook, on a medium heat, for
   2 minutes. The fish does not need to be cooked through as it will go in the oven.
5. Pour the sauce and the fish into the casserole dish and mix with the leeks. Pile the potatoes on top and sprinkle the Parmesan over.
6. Place in the oven for
   20 minutes. The top should be lightly browned.

Nosh: Quick & Easy