Three fish pie recipe
 A lovely fish pie is always a great dish to make ahead and serve for a big family gathering or even a casual supper party with friends. The white wine and leeks make this pie taste a little more sophisticated than usual, but you can use all milk if you are feeding children. 1kg/2lb 4oz peeled main crop potatoes, cubed knob of buttera little milksalt and pepper50g/1¾oz Gruyère cheese, grated 1kg/2lb 4oz peeled main crop potatoes, cubed knob of butter a little milk salt and pepper 50g/1¾oz Gruyère cheese, grated 75g/3oz butter 2 leeks, sliced 75g/2¾oz plain flour150ml/5fl oz white wine 568ml/1 pint milk2 tbsp chopped parsley750g/1lb 10oz mixture of salmon, smoked haddock and fresh haddock, skinned and cut into cubes6 free-range eggs, hard-boiled, peeled and quartered 75g/3oz butter 2 leeks, sliced 75g/2¾oz plain flour 150ml/5fl oz white wine 568ml/1 pint milk 2 tbsp chopped parsley 750g/1lb 10oz mixture of salmon, smoked haddock and fresh haddock, skinned and cut into cubes 6 free-range eggs, hard-boiled, peeled and quartered Method Preheat the oven to 200C/400F/Gas 6 (180C fan).Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Preheat the oven to 200C/400F/Gas 6 (180C fan). Preheat the oven to 200C/400F/Gas 6 (180C fan). Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary. Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm. Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges. Recipe tips The pie can be made and chilled in the fridge for up to 12 hours before cooking. If you want to make and freeze this, omit the eggs as they become tough and rubbery when frozen. You can of course use just haddock, cod or salmon, or add a few prawns and some mussels too if liked. You could also make the sauce with cider instead of wine. I sometimes add some spinach or peas to the mixture too.