Creamy Flake and Leek Pie


Preparation time
10 minutes

Cooking time
30 minutes

4 people

500g white potatoes, peeled and quartered
4 tablespoons butter
1¼ cups milk
Salt and pepper
1 leek, finely chopped
¼ cup flour
¾ cup fish or vegetable stock (use vegetable stock for less "fishy" flavour)
2 packets of 200g Ferguson Australia Flake fillets, thawed in the refrigerator overnight, cut into 3cm chunks
1 tablespoon chopped dill
1 tablespoon chopped chives
Zest of 1 lemon

Creamy Flake and Leek Pie

Place a large pot of cold water over high heat and add the potatoes. Bring to the boil, and cook for 15 minutes, or until very soft. Turn off the heat and drain the potatoes. Return to the pot and add 2 tablespoons of butter, ¾ cup milk and a pinch of salt. Mash until smooth and set aside.

Heat a large frypan or skillet over medium heat. Add the remaining butter and leek, and cook for 2-3 minutes, or until softened. Add the flour and cook for 2 minutes, whilst stirring. Gradually add the remaining milk and stock, stirring constantly. Once smooth, place the flake pieces into the sauce, and sprinkle with a generous pinch of salt and pepper. Cook for 3 minutes, before turning the flake and cooking for another 2 minutes. Add the dill, chives and lemon zest and stir through.

Preheat the grill to 180°C, and grease a pie dish. Place the flake and sauce into the dish, before spooning the mash potato over the flake. Roughly spread the potato to cover the flake. Place under the grill for 5-8 minutes, or until golden brown. Serve with a fresh garden salad.

(Dietary specifications: For gluten free option use gluten free flour and stock, for lactose free option use lactose free butter)