Fish Pie with Cheddar Mash Topping

Prep time: 1 hrs | Serves: 4

For the Filling

• 500g mixed fish (salmon, cod & smoked haddock), skinless and boneless

• 200g raw king prawns (optional)

• 300g milk

• 100g double cream

• 40g unsalted butter

• 30g plain flour

• 60g leek, finely sliced

• 100g Frozen Peas

• 20g Dijon mustard

• 10g lemon juice

• 5g fresh parsley, chopped

• 4g sea salt

• 2g freshly ground black pepper

For the Cheddar Mash Topping

• 800g floury potatoes, peeled and chopped

• 80g unsalted butter

• 80g mature cheddar, grated

• 80g milk

• 2 Egg yolks

• 4g sea salt

• 1g freshly ground black pepper

Method

1. Preheat your oven to 190°C.

2. Place the potatoes in a pan of salted water and boil for 15–20 minutes until tender. Drain, then mash with butter, milk, salt and pepper. Stir in the grated cheddar and yolks, then set aside.

3. In a large pan, melt the butter and add the leek. Cook gently for 3–4 minutes until soft, then stir in the flour to make a roux.

4. Gradually whisk in the milk until smooth, then stir in the cream, mustard, lemon juice, salt and pepper. Simmer gently for 2–3 minutes until thickened.

5. Add the fish, peas and prawns (if using) to the sauce and cook on low heat for 5 minutes until just starting to flake. Stir through the parsley.

6. Pour the creamy filling into a baking dish and spoon over the cheddar mash, spreading evenly with a fork to create peaks.

7. Bake for 25–30 minutes until golden and bubbling.

Storage

Cool completely before covering and refrigerating for up to 2 days, or freeze for up to 2 months. Reheat in the oven at 180°C until piping hot all the way through.