Yummy Fish Pie

A family favourite. Use any combination of seafood in the delicious sauce.

Ingredients:
topping:
5 or 6 potatoes (about 800g), peeled and each cut into 2-4 large chunks
small head of broccoli, cut into florets
knob of butter
about 1 tablespoon milk

sauce:
1 leek, washed* and finely chopped
1 clove garlic, finely chopped
1 can evaporated milk (light carnation) (375ml)
600g fish fillets e.g. barramundi, hoki,or salmon, skinned and cubed
250g peeled prawns
handful of baby spinach leaves (or other vegetable e.g.peas)
1 tablespoon cornflour mixed with a little water
1 tsp mustard (optional)
pepper
1 large tomato, sliced

Method:
Cook potatoes in boiling water for about 20 minutes or until tender, adding the broccoli after about 15 minutes. Mash the potatoes and broccoli together and mix in the butter and milk.
Meanwhile, melt the butter in another pan and fry the leek and garlic over gentle heat until softened. Then add the fish and prawns and cook a further 5 minutes. Next add the carnation milk, mustard and spinach and heat through, stirring and bringing to the boil. Then add the cornflour mixture stirring to thicken the sauce. Season to taste.
Now pile the fish mixture into the bottom of a shallow dish and spoon the potato mixture over the top, smoothing with a fork. Top with a sliced tomato. Bake in a preheated oven for about 15 minutes at 180C. Serve with green beans and carrots.

*to wash a leek, remove top and slice off  roots. Cut leek in half vertically (top to bottom) and then wash under running water, carefully removing any dirt trapped between the leaves.