Fish and seafood
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Creamy Fish Pie with Cheese and Potato Topping
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Creamy Fish Pie with Cheese and Potato Topping

Creamy Fish Pie with Cheese and Potato Topping

Serves 6
Prep time: 35 mins
Cooking time: 25 mins

1½ kg potatoes, peeled
75g butter
50g mature cheddar cheese, grated
1 handful fresh breadcrumbs or crumbled plain crisps (optional)
2 x 320g Ocado fish pie mix
450ml semi-skimmed milk, plus 4tbsp for the mash
50g plain flour
2 free range eggs, hard-boiled, roughly chopped
200g fresh shelled garden peas (optional)
1 pinch salt
1 pinch sepper


Preheat the oven to 200’C / 180’C Fan/ Gas 4. Have a 1.5L ovenproof dish ready.

Cook the potatoes in lightly salted boiling water until just tender (approx 15 minutes); drain well then return to the hot saucepan.

Mash together with 25g butter and 4 tbsp cream or milk. Beat in half the cheese and season with the salt and pepper to taste.

Meanwhile heat 450ml milk in a saucepan, add the fish, cover with a lid and poach gently for 4-5 minutes. Use a slotted spoon to strain and transfer the fish to a 1.5L ovenproof dish.

To make the sauce, melt 50g butter into the hot milk then sprinkle on the flour. Heat gently, whisking continuously until the sauce thickens and becomes smooth.

Check the seasoning. Stir in the peas and chopped eggs then pour over the cooked fish.

Carefully spread the potato topping out evenly over the filling. Scatter on the remaining cheese mixed with the breadcrumbs or crisps, if using.

Bake in the oven for 20-25 minutes until piping hot with a golden brown potato topping.

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