Ingredients

The following ingredients have 4 Servings
  • 750 g potatoes (peeled and chopped into 2cm / ¾inch cubes)
  • 340 g Fish Pie Mix (I use Tesco Fish Pie Mix)
  • 500 ml milk
  • Salt and pepper (to taste)
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 1 large carrot ((or 2 small ones), diced)
  • 20 g butter
  • 50 g cheddar cheese (grated)
  • 1 tablespoon flour
  • 2 tablespoons parsley (finely chopped )
  • Vegetables to serve - e.g. peas/sweetcorn/cabbage/broccoli/green beans

Instruction

  • Put the peeled and chopped potatoes into a saucepan and cover with boiling water. Bring back to the boil, lower the heat and simmer for 15 minutes or until the potatoes are soft.
  • Meanwhile, preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Tip the fish pie mix into a wide, shallow ovenproof dish and pour over the milk. Season with salt and pepper and put the dish, uncovered, into the warming oven for 10 minutes.
  • While the potatoes and fish are cooking, drizzle about 1 tablespoon of olive oil into another saucepan. Add in the chopped onion and carrot, cover and cook on a low heat for about 5 minutes until soft but not brown. Turn off.
  • When the fish has been in the oven for 10 minutes, remove from the oven and set aside.
  • When the potatoes are done, drain and mash with some salt and pepper, butter, about two thirds of the cheese and about 3 tablespoons of the fish poaching liquid.
  • Turn the onions and carrots back on, uncovered, until they start to hiss. Sprinkle them with 1 tablespoon of flour and stir to combine. Pour in the rest of the fish poaching milk (leave the fish in the ovenproof dish) and stir vigorously. It should quickly resemble a white sauce. Add the parsley to this mixture and turn off.
  • To assemble, pour the white sauce and vegetable mixture over the fish and stir everything together. Spread the mashed potatoes over the top, using a fork to rough the surface. Pop the fish pie in the oven for 10 minutes.
  • After 10 minutes remove the pie from the oven and sprinkle over the remaining cheese. Cook for a further 5-10 minutes or until the pie is golden brown and bubbling.
  • Serve with vegetables and a glass of Chardonnay!