Fish pie

A delicious quick and easy midweek classic, I used a packet of fish pie mix for this recipe as I picked one up in the supermarket however if you want to make it even more special you can ask for a mix of fish from the fish counter or from your local fishmonger. This is comforting nursery food but one loved by all. The question is do you admit to eating yours with tomato ketchup! 

1kg potatoes peeled and halved
400ml milk
25g butter
25g plain flour
4 spring onions, finely sliced
1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
1 tsp Dijon or English mustard
½ a 25g pack or a small bunch chives, finely snipped
handful frozen sweetcorn
handful frozen petits pois
handful grated cheddar cheese

Method

1. Heat the oven to 200C/fan 180C /gas mark 6.
2. Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
3. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
4. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.
5. Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.
6. Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish.
7. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
8. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.