Filo fish pies with pea-spiked mash recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Peel and finely slice the garlic, wash and finely slice the leeks, then place in a large pan on a medium heat with 1 tsp of oil. Cook for 10 mins, or until softened, stirring regularly.
2. Stir in the flour, then gradually pour in the milk, stirring continuously. Bring to the boil, then turn the heat down to low and simmer for 5 mins, or until thickened.
3. Finely grate over the lemon zest, and squeeze in half the juice, then season to taste with sea salt and black pepper. Strain the sauce through a coarse sieve into a small pan and reserve, setting the leeks aside for the pie filling.
4. Lay a sheet of filo flat on a clean work surface, brush with a little milk, then top with another sheet, brush again with milk and top with a third sheet of filo.
5. Spoon a quarter of the fish pie mix into the middle of the pastry and top with a quarter of the leek mixture. Bring the pastry edges up over the filling, brush with a little more milk, then twist to seal, making a parcel. Repeat with the remaining ingredients to make 4 parcels, then brush the tops with a little oil. Bake for 20-25 mins, or until golden and crisp.
6. Meanwhile, peel and chop the potatoes into 3cm chunks, then cook in a pan of boiling salted water for 12 mins, or until tender, adding the peas for the last 3 mins. Drain, steam-dry, then mash the potatoes and peas with a splash of milk until smooth.
7. Reheat the reserved sauce and grate in the Cheddar, stirring until melted. Serve with the fish pies and pea-spiked mash.

Jamie's tip: "Filo pastry makes a lighter, crispy alternative to puff or shortcrust, plus adding peas to your mash means an extra portion of veg!"

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