In the KITCHEN

Who says cheaters never prosper? This deceptive main course can be made in advance, it’ll feed the whole family, and it looks deceptively laborious, but is actually really easy, thanks to Waitrose’s frozen fish pie mix and Jus-Rol pastry! there’s no better way to mark British Pie Week from 6th-12th March!

Easy One Dish Fish Pie

Preparation Time: 20 minutes. Cooking Time: One hour 10 minutes. Serves: 6.

3 leeks, halved lengthways • 50g unsalted butter • pinch dried thyme • 3 tbsp plain flour, plus extra for dusting

2 tbsp apple cider vinegar • 500ml fresh vegetable stock • 150ml double cream • 1½ tbsp wholegrain mustard

2 tbsp finely chopped fresh soft herbs (tarragon, dill or parsley) • 400g Waitrose Frozen Fish Pie Mix

200g raw peeled prawns, defrosted • 150g frozen peas • 320g sheet Jus Rol Puff Pastry • 1 egg, beaten

Finely slice the leeks. In a large pan, melt the butter over a low heat. Add the leeks and thyme with a pinch of salt and cook very gently, stirring every so often, for 10 minutes. Add the garlic and cook for 5 minutes more, until the leeks have softened and are starting to colour. Stir in the flour and cook for a couple of minutes, then stir in the vinegar and cook for a minute more. Gradually add the stock, a little at a time, stirring constantly, then add the cream, turn the heat up and bring to the boil, stirring. Simmer for a couple of minutes until you have a thickened sauce (you can chill or freeze at this stage).

Take off the heat; stir through the mustard or miso and herbs. Season, then set aside to cool to room temperature. You can cover and chill for up to three days or freeze it for up to six weeks.

When ready to cook, preheat the oven to 200ºC, gas mark 6. Spoon the filling into a roughly 1.5-litre pie dish and stir in the fish mix. Dust the worktop with flour, then unroll the pastry onto it, rolling it out a little widthways. Lightly brush the edge of the dish with a little beaten egg, then lay the pastry over the top. Press down the edges and trim. Crimp to seal. Use a small knife to make 2 little holes in the middle for steam to escape.

Brush the top of the pastry with beaten egg. If you like, re-roll the pastry scraps to cut out decorations and arrange on top of the pie, brushing with the egg. Put the pie on a baking tray and bake for 40 to 45 minutes, until the filling is piping hot, the fish is cooked through and opaque, and the pastry risen and golden. n

Thousands of recipes can be found at www.waitrose.com/recipes.