Healthier fish pie

Preparation

Trim and slice the medium leeks. Cut the broccoli into small florets and finely chop the stalk. Chop the fresh dill. Defrost then chill the frozen all-butter shortcrust pastry. Grate the reduced-fat mature Cheddar cheese.

Method

1. 1 Put the haddock and salmon in a large saucepan with the bay leaf and milk. Cover and bring to the boil, reduce the heat and poach for 5 minutes; set aside to cool. Move on to the next step while you wait.
2. 2 Meanwhile, cook the leeks and broccoli in boiling water for 3 minutes; drain and set aside to steam dry.
3. 3 Lift the fish out of the saucepan, transfer to a plate and flake into bite-sized pieces.
4. 4 Strain and reserve the milk.
5. 5 Put the leeks and broccoli into a pie dish and add the cooked fish and prawns. Scatter over the capers.
6. 6 Melt the spread in a small saucepan, add the flour and cook, stirring, for 1 minute.
7. 7 Remove from the heat and gradually stir in the wine until smooth, then whisk in the reserved milk.
8. 8 Bring to a boil and bubble for 1-2 minutes, stirring constantly, until thickened.
9. 9 Season to taste, then stir in the soft cheese and dill. Pour over the pie filling and leave to cool.
10. 10 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
11. 11 Grate the pastry and sprinkle it over the filling, followed by the cheese.
12. 12 Bake for 25-30 minutes until golden.