Smokey Fish Pie

Step 1/4

• 225 g potatoes
• 12½ g butter
• 1 heads spring onion
• ¼ pinch salt
• 12½ ml milk

• saucepan (large)

Place the potatoes and a large pinch of salt in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 12-15 minutes or until tender when pierced with a fork. Drain and return the potatoes to the pan. Mash the potatoes with the butter and milk until smooth, then stir through the spring onion.

Step 2/4

• ¼ tbsp sunflower oil
• 12½ g carrots
• ¼ stalk celery
• 50 g smoked haddock
• 50 g cod fillets
• ½ cloves garlic
• 25 g Petit pois

• frying pan
• baking dish

Boil the peas until ready. Heat the sunflower oil in a frying pan, add the garlic, carrot and celery and sauté until tender. Remove the vegetables from the pan and place in a large high-sided baking dish with the peas, haddock, cod and salmon chunks and set aside.

Step 3/4

• 18¾ g butter
• 18¾ g flour
• 125 ml milk
• ¼ tbsp Dijon mustard
• salt
• black peppercorn
• 25 g cheddar cheese

• saucepan

Melt the butter in another saucepan and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer and simmer for 2 minutes, stirring continuously, until the sauce becomes thick. Remove the pan from the heat and add in three- quarters of the grated cheese, (keeping the rest for the topping), the Dijon mustard and season with salt and black pepper.

Step 4/4

• 12½ g cheddar cheese

Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the sauce over the fish and vegetables and mix to combine. Gently spread the mashed potato over the top, season with a little extra salt and black pepper, sprinkle on the reserved grated cheese and bake in the oven for 35 40 minutes until crisp and golden on top.

Enjoy your meal!