grated cheddar or parmesan cheese for topping, optional
Method
Grease a large baking dish (1.7–2 litre baking dish, about 25 x 18cm (10 x 7in) and 7.5cm (3in) deep)
Place the new potatoes in a large pan of salted water and bring to the boil and cook until soft, around 20 minutes.
Melt 50g butter in a pan and fry the leeks until softened. Add in the flour and cook for a minute or two before removing from the heat.
Gradually whisk in the hot milk then return to the heat and bring to the boil stirring until thick and smooth.
Stir in the lemon zest, season with salt and pepper and add in the chopped dill.
Add the fish and prawns and stir through. *(or fish pie mix)
Cook for a few minutes before pouring into the large baking dish.
Preheat the oven to 200c (fan 180c/Gas 6)
Drain the potatoes then add back into the pan. Using a potato masher gently press down on the potatoes to break them slightly but not mash them completely, creating rough edges.
Add 2 tbsp of olive oil and season with salt and pepper then stir.
Scatter the spinach on top of the fish mixture then place the potatoes on top of the spinach and drizzle with a little more olive oil and some grated cheese if you fancy!
Bake in the oven for 30 – 40 minutes until the pie is bubbling at the edges and the topping is golden and crispy.
Remove from the oven and scatter over the chopped parsley.
