Fish pie

• Preparation: 15 minutes
• Cooking: 45 minutes
• Servings: 5 people

Ingredients

• 1kg Maris Piper potatoes
• 400ml milk
• 25g butter, plus an extra knob
• 25g plain flour
• 4 spring onions, finely sliced
• 1 pack of fish pie mix (about 340g)
• 150g cooked and peeled king prawns
• 1 teaspoon Dijon mustard
• 15g chives (chopped)
• 2 handfuls of frozen peas
• About 50g grated Cheddar cheese (preferably mature or extra mature)

Method

• Peel the potatoes and chop into smallish chunks. Place them in a pan of boiling water and cook until tender.
• Once cooked, drain and mash with a knob of butter and a splash of milk. Season with salt and pepper then set aside.
• In a frying pan, gently heat the raw fish pie mix until cooked through. Don't overcook, as the fish will cook further when it is baked in the oven.
• Place 25g of butter, the flour and the spring onions in a small saucepan. Heat until the butter has melted, stirring all the time.
• Whisk in the milk, bringing it to the boil. Cook for around 4 or 5 minutes, until the sauce has thickened. Be sure to keep stirring all the time to ensure the sauce does not stick to the bottom of the pan.
• Remove from the heat and stir in the mustard, the cooked fish pie mix, the prawns, chives and peas.
• Transfer the mixture to an ovenproof dish and spoon the potato on top. Smooth over then use a fork to make some patterns on the top.
• Cook for around 25 minutes at 200°C. About 15 minutes in, add the grated cheese to the top of the pie. The pie is ready when golden and starting to bubble at the edges.