Simple Fish Pie

Method

• Step-by-step Method for Simple Fish Pie
• Peel and halve potatoes, then place in a large pot and cover with cold water
• Bring potatoes to a boil, then reduce heat and simmer until fork-tender
• While potatoes cook, preheat oven to 200°C (180°C fan) or 400°F
• Place fish pie mix in a deep pan, pour 400ml of milk over the fish
• Slowly heat fish and milk, just bringing to a gentle simmer, then remove fish with a slotted spoon and set aside
• Reserve the milk from poaching the fish for the sauce
• In a clean saucepan, melt 25g butter over medium heat
• Add 25g flour to the butter and stir constantly to form a roux
• Gradually pour reserved milk into roux, whisking to create a smooth sauce
• Stir English mustard into the sauce
• Add sliced spring onions, petit pois, and sweetcorn to the sauce and heat for 2-3 minutes
• Return poached fish to sauce, fold in gently to avoid breaking up fish pieces
• Snip chives and add most into the fish mixture, reserving some for garnish
• Season sauce with salt and black pepper to taste
• Once potatoes are tender, drain and mash thoroughly with a knob of butter
• Spoon fish mixture into an ovenproof baking dish and spread evenly
• Top evenly with mashed potatoes, fluffing with a fork for texture
• Sprinkle grated cheddar over mashed potato layer
• Bake in preheated oven for 25–30 minutes or until golden and bubbling
• Remove from oven, rest for 5 minutes before serving
• Garnish with reserved chives before plating
• Serve hot with a simple green salad or buttered greens for contrast and balance