Our classic fish pie

SERVES 6 — ready in an hour

1kg floury potatoes, peeled and roughly chopped 4 tbsp plain quark 2 large leeks, sliced 4 eggs 250ml skimmed milk 600g skinless and boneless white fish fillets, cut into bite-size chunks

200g cooked and peeled king or tiger prawns, tails removed

½ small pack chopped fresh dill

2 tbsp chopped fresh parsley Juice of ½ lemon 1 level tbsp cornflour Vegetables, to serve PREHEAT the oven to 200c/ fan 180c/gas 6. Put the potatoes in a large saucepan of boiling water over a high heat and cook for 15 minutes or until tender. Drain, return to the pan and mash well. Leave to cool then stir in the quark, season to taste and set aside. Meanwhile, put the leeks and 2 tbsp water in a saucepan over a mediumhigh heat. Cover and cook for 10 minutes or until tender, stirring occasionally, then tip into a large ovenproof dish. Cook the eggs in a saucepan of boiling water over a high heat for 9 minutes or until just hard-boiled. Cool under cold running water, peel, halve and add to the leeks. Put the milk in a saucepan and bring to a simmer over a medium heat. Add the fish, reduce the heat to low and cook for 5 minutes. Using a slotted spoon, carefully transfer the fish to the ovenproof dish, along with the prawns, herbs and lemon juice. Strain the milk into a clean pan and place over a high heat. Mix the cornflour with a little cold water and add to the milk. Bring to the boil, reduce the heat to low and cook for 2 minutes, stirring often. Pour the thickened sauce over everything in the dish, gently mix it all together and season. Spoon the mashed potatoes on top, making a pretty pattern with a fork, and bake for 20-25 minutes or until the topping is lightly browned. Serve hot with your favourite vegetables.