Simple Fish Pie

Method

• To make Tuna Fish Cakes, start by draining the canned tuna. 
• While the rice is cooking, prepare the eel by grilling or frying it.
• Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
• Put the oats in the blender or food processor, slightly broken up.
• Coat the fillets with the butter mixture while grilling.
• Heat a large skillet over medium-high heat and add the fish cakes.
• Also add the finely snipped chives, a handful of sweetcorn and a handful of petits pois.
• Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
• Spoon the mashed potato on top of the fish mixture and then sprinkle the grated cheddar on it.
• Place into the oven at 180c for 25 minutes or until golden brown and edges are bubbling.
• Serving Suggestions: Serve with a Savoy Cabbage, which works well as a side dish. This recipe also goes well with quick braised lettuce and peas and carrots.