Fish Pie Parsley Potato Mash and Zesty Veggies

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Grease a medium-sized baking dish (measuring about 20 x 30cm).
2. Cook potatoes in pot of boiling water for 12-15 minutes, until very soft. Drain and return to pot with first measure of butter, salt and parsley (if using) and mash until smooth. Season with pepper and set aside, covered, to keep warm. Place fish, in a single layer, in prepared baking dish and set aside.
3. Heat second measure of butter and fish pie seasoning in a large fry-pan (with a lid) on medium heat. Add leek, cover and cook for about 4 minutes, until softened. Stir in flour and garlic and cook, stirring, for 1 minute.
4. Slowly add milk, stirring continuously to ensure there are no lumps. Bring to a simmer and cook for about 1 minute, stirring until thickened. Add ½ cup of the cheese to sauce, stir to combine and season with salt and pepper.
5. Pour leeks and sauce over fish. Evenly spoon mashed potato on top then sprinkle with remaining cheese. Bake for 10 minutes then switch oven to high grill. Grill for about 3 minutes, until cheese is golden and fish is cooked through.
6. When fish pie is cooking, bring a medium pot of salted water to the boil. Add broccoli and carrots and cook for about 3 minutes, until tender. Drain then return to pot. Toss with a drizzle of olive oil and lemon zest (if using). Season to taste with salt and pepper. Cut lemon into wedges.
7. spoon fish pie onto plates with zesty veggies on the side. Garnish with parsley and serve with a lemon wedge on the side to squeeze over just before eating.