Crunchy Potato Top Fish Pie with Steamed Veggies

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for about 15 minutes, until soft. Drain, return to pot with first measures of butter and milk and mash until smooth. Season to taste and cover to keep warm.
3. Melt second measure of butter in a medium pot (with a lid) on medium heat. Add leeks, cover and cook for 4-6 minutes, stirring occasionally, until soft but not coloured. Add flour and stir for 1-2 minutes. Gradually add milk, stirring until smooth and simmer gently for 4-5 minutes, until thick.
4. While sauce cooks, pat fish dry with paper towels, removing any remaining scales or bones and dice 2cm. Remove pot with sauce from the heat and stir in salt, pepper, parsley, lemon zest and first measure of cheese. Gently fold fish through creamy leeks to combine.
5. Pour leek mixture into a medium baking dish and gently spread over mashed potatoes. Sprinkle over breadcrumbs and remaining cheese. Bake pie for about 10 minutes, until cooked through, then turn oven grill to high and grill pie for 2-3 minutes, until topping is golden.
6. Bring a large pot of salted water to the boil. Cut broccoli into small florets and peel carrot then slice 1cm on an angle. Add carrots to pot of boiling water and cook for 3 minutes. Add broccoli to cook a further 2-3 minutes, until just tender. Drain well.
7. Divide crunchy potato top fish pie, broccoli and carrots between plates.