Monday: Roast potato-topped fish pie
400g frozen roast potatoes
1 tbsp olive oil
300g frozen sliced leeks
3 tbsp plain flour
½ vegetable stock cube, made up to 200ml
200ml 50% fat crème fraîche
212g tin pink salmon, drained, skin and large bones removed
125g tin mackerel in brine, drained and broken into bite-sized pieces
1 lemon, zested
1 head of broccoli, cut into florets, stem cut into bite-sized pieces
1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the roast potatoes on a baking tray and roast for 25-30 mins until golden and crisp, turning halfway through.
2. Meanwhile, make the fish pie filling. Heat the oil in a large frying pan over a medium heat and fry the leeks for 6-8 mins until soft and most of the water has evaporated. Sprinkle over the flour, season, stir, then cook for 1 min. Add the stock a little at a time, stirring constantly, then stir in the crème fraîche. Simmer for 5 mins until thickened and saucy, then remove from the heat.
3. When the potatoes are cooked, reheat the sauce if needed, then gently fold in the salmon, mackerel and lemon zest, trying not to break up the fish too much. Spoon into a baking dish about 20 x 15cm.
4. Halve the roast potatoes through the widest part (use tongs to help as they will be hot) and press down lightly with a spatula to squash them slightly. Arrange, cut-side down, over the fish pie mix, overlapping them slightly so the pie is covered with the crisp edges. Return to the oven and bake for 10-15 mins until the filling is bubbling and the topping is crisp..