A classic fish pie recipe is a universal favourite and easy fish recipe, but it takes time to execute all the different stages: poaching fish, making a white sauce, and peeling and mashing potatoes. In this quick version, the fish is not pre-cooked but is baked in a creamy leek sauce and topped with a cheese-and-breadcrumb layer, making it the easiest recipe you'll find. If you like, swap 150g of the haddock for a similar quantity of little queen scallops.
When the nights get colder, the comfort of a fish pie is hard to beat so it's time to arm yourself against winter chills and get this in the oven once more.
To drink: A full, rounded, dry white, such as Pinot Gris from Alsace, or a Chardonnay, especially from Mâcon, Limoux or the southern hemisphere: Paul Cluver Chardonnay 2013 from South Africa, £13.99, Tesco. Wine details correct at original magazine publication date.
From the May 2015 issue of House & Garden. Recipe by Caroline Barty; photograph by Yuki Sugiura; food preparation and styling by Aya Nishimura; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
