Fish Pie with Caper Aioli

Steps

1. Cook mash Preheat oven to high grill. Bring a kettle to the boil. Peel and dice potatoes, add to a pot and cover with hot tap water. Cook on high heat for 20 minutes. Add peas and cook for about 2 minutes until bright green and tender. Drain and return to pot with first measure of butter. Mash until smooth and season.
2. Prep pie Thinly slice leek. Pat fish dry and remove any remaining scales or bones. Cut into 6cm pieces. When potatoes have about 10 minutes cook time remaining, heat second measure of butter and a drizzle of oil in an oven-proof fry-pan on medium heat. Cook leek for about 3 minutes until softened. Add pie spices and garlic and cook for 1 minute until fragrant.
3. Make sauce Slowly add milk, stirring continuously to ensure there are no lumps. Bring to a simmer, add fish to pan and cook for 1-2 minutes. Season.
4. Make pie Evenly spoon mashed potato on top of fish. Grill for 7-10 minutes or until fish is just cooked through and potato is golden.
5. Cook broccoli Cut broccoli into small florets. Place broccoli and a pinch of salt in a heatproof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
6. Serve fish pie with broccoli and a dollop of caper aioli.