Fish Pie

There’s so many ways to get fish into your diet and this has to be one of the most comforting. Beautiful salmon, cod and smoked haddock in a cheesy sauce covered in creamy mash.

The perfect simple dinner. I have this served with petit pois and an ice cold glass of Chablis.

Serves 2 – advise fish monger how many you are cooking for and adjust recipe below accordingly.

Ingredients

1 bag of fish pie mix fresh from the deli ( salmon, cod and smoked haddock).

1 small onion – diced

Glug of olive oil

For the Topping

600g Maris Piper potatoes ( 2 tablespoons butter, splash or 2 of milk, salt and cracked black pepper to season)

For the cheese sauce

50g mature cheddar – grated

20g butter

20g plain flour

200ml milk

Salt and cracked black pepper to season

Method

Preheat oven to 200C / 180C fan

Peel and chop your potatoes and bring to the boil in a large pan of salty water. Boil until cooked through.

Drain into a colander, transfer back to the pan and mash thoroughly with your butter, milk, salt and pepper.

I’ve given a guide of 2 tablespoons of butter and a splash of milk but the honest truth is if you use more butter it will be creamier and more delicious but I’ll leave that to you. My friend used to put a whole pack of butter in, but I wouldn’t advise that as the best health option!! ( Set aside)

Heat the oil in a pan and pan fry your diced onion until softened. (Set aside).

In a separate smaller pan add your 20g butter and 20g flour and keep stirring, then slowly add your 200ml milk whisking all the time. This will take a couple of minutes until it starts to thicken. Now slowly add the grated cheese until melted. Keep stirring and season to your liking.

Now remove from the hob and add your fish pie mix, combine with the sauce and onions. Pour into a baking dish. I use a 26cm x 18cm ceramic dish.

Spread your creamy mash on top.

Bake in the oven on the middle shelf for 20 minutes until lightly golden. When you take it out the topping will be all bubbly and delicious.

Serve with petit pois and an ice cold glass of Chablis.