Festive fish & leek pie

Need some ideas of what to cook the family on Christmas Eve? This festive fish and leek pie will go down a treat

Serves: 4

What you need:

• 900g potatoes, peeled and cut into even-sized pieces
• 6tbsp Alpro soya chilled alternative to cream
• ¼ tsp fresh grated nutmeg
• 250g skinless, boneless cod fillet
• 250g skinless, boneless smoked haddock
• 600ml Alpro soya Original alternative to milk
• 225g spinach leaves
• 75g dairy free margarine
• 2 leeks, trimmed and thinly sliced
• 50g plain flour
• 1tbsp chopped fresh parsley
• salt and fresh ground pepper

What you do:

1. Cook the potatoes in a large pan of lightly salted water for 20minutes until cooked through. Drain and mash with the Alpro soya cream and nutmeg. Put to one side
2. Preheat the oven to 190ËšC, Gas Mark 5. Place the fish and Alpro soya alternative to milk in a large pan and simmer for 5 minutes until the fish flakes. Remove the fish using a slotted spoon and sieve the soya milk into a jug
3. Gently cook the spinach in a large pan until just wilted, drain well
4. Melt the margarine in a clean pan, add the leeks and gently fry for 5 minutes. Stir in the flour and cook for 1 minute. Remove from the heat and gradually beat in the hot Alpro soya alternative to milk. Return to the heat and slowly bring to the boil, stirring constantly. Simmer for 2 minutes. Flake the fish and add to the sauce with the chopped parsley. Season to taste
5. To assemble the fish pie, place the fish sauce in a large ovenproof dish. Arrange the spinach in a layer on top. Spoon the mashed potato over to cover and bake the dish for 25-30 minutes in the oven until golden and bubbling. Serve immediately.

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