Fish leek and potato pie

Ingredients (serves 4)
* 300g chat potatoes, chopped
* 2 large leeks, washed, sliced into rings
* 2 tablespoons fish or vegetable stock
* 250g fish fillets (such as Atlantic salmon, ocean trout or deep sea perch), skin and bones removed
* 2 tablespoons chopped chives
* 2 tablespoons flat-leaf parsley, chopped
* steamed vegetables, to serve
*
Topping
* 200g low-fat ricotta cheese
* 1 tablespoon light sour cream
* 1 omega-enriched egg

Method
1. Preheat oven to 200°C. Place potatoes in a saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until just tender. Drain. Place in a bowl. Season with pepper.
2. Combine leeks and stock in the same frying pan. Cook over low heat for 3 to 4 minutes or until soft. Cut fish into small chunks. Add leeks, fish, chives and parsley to potatoes. Mix well. Spoon into a greased 8-cup capacity oven dish.
3. Make topping: Using a balloon whisk, whisk cheese, cream and egg in a bowl until well combined.
4. Spread topping over fish mixture. Bake for 25 minutes or until topping is browned and fish is cooked through. Serve with steamed vegetables.