Fish Pie with Cheesy Mash
- 450 ml whole milk
- 40 g unsalted butter
- 25 g plain flour
- 400 g skinless, boneless fish (e.g. 2 haddock fillets and 1 salmon fillet)
- 900 g potatoes
- 50 g grated cheddar
- 1 tsp olive oil
- 1 white onion
- A handful of parsley
- 2 cloves garlic
- 1/2 a lemon
- Preheat oven to 190°C/375°F (fan).
- Peel the potatoes and chop them into chunks. Add to cold water and place on the hob at a high heat. Bring to the boil and simmer until soft (20-25 minutes).
- Dice the onions and chop the garlic and parsley.
- Add the diced onions, chopped garlic and olive oil to a large pan and sweat on a low heat for around 5 minutes or until softened. Add the plain flour and the remaining butter and cook for a further 2 minutes.
- Add the remaining milk and stir with a whisk until the sauce has thickened. This can take up to 8 further minutes.
- Remove from heat. Add the chopped parsley, lemon juice, and salt and pepper to taste.
- Drain the potatoes and add 50ml milk, 10g unsalted butter and a pinch of salt and pepper. Mash until smooth and then set aside.
- Distribute the raw fish evenly across you baking dishes (either four small vessels or one large one). Next, add the sauce so that it covers the fish. Add the mash on top and smooth it out, scoring the surface using the tip of a fork. Lastly, sprinkle the grated cheddar on top.
- Place into oven for 25 minutes or until the top layer becomes golden brown.
Nutrition (per serving)
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