Haddock and Coley Fish Pie

Prep: 20 minutes. Cook: 30 minutes.

1. Blanch the leeks in a pan of boiling water for a minute to soften, then drain and set aside.
2. Mix the 300ml cold water with the Béchamel mix to form a smooth paste, then whisk into 1ltr boiling water and simmer for 2 minutes.
3. Add the lemon zest and juice as well as the dill and peas to the sauce then set aside to cool. Season if required.
4. Dice the smoked haddock and coley and place in an oven proof dish with the leeks. Pour the cooled sauce over the fish and stir to coat. 
5. Prepare the mashed potato flakes by whisking into 1.5ltr cold water.
6. Leave to stand for 3 minutes until the mixture has fully thickened, then whisk again.
7. Pipe the mash over the fish mixture and then sprinkle with the lemon and herb crunchy bake.
8. Bake in an oven preheated to 190°C for 20 to 30 minutes until the fish is cooked through and the mash topping is golden brown.

Add some caramelised onions to the mash for flavour and texture, and add some chopped parsley to the pie mixture. Serve with some fresh steamed vegetables or a green salad. 

Using MAGGI products will save you time and cost. For example, the crunchy bake topping reduces the costs by omitting the cheese commonly used.