Fabulous fish pie

Step 1/12

Heat your oven to 200°c/180°c fan/gas mark 6.

Step 2/12

• 1500 g white potatoes

• peeler
• knife

Peel and cut the potatoes into quarters then put them into a saucepan. Cover them with cold water and put the pan over medium heat. When the water is boiling, turn down the heat to a simmer and let the potatoes cook!

Step 3/12

• 100 g butter
• 200 ml semi-skimmed milk

• potato masher

Drain the potatoes in a colander, then put them back into the pan and mash them with a potato masher. Add the butter and milk to the pan and mash again until the potatoes are nice and smooth.

Step 4/12

• 4 tbsp fresh parsley
• 4 spring onions

• knife

While the mash is cooking, slice the spring onions into small rings. Then chop the parsley with a large knife or in a mug with a pair of scissors.

Step 5/12

• 150 g cheddar cheese

• grater

Grate the Cheddar cheese.

Step 6/12

Place the casserole dish over medium heat and add the butter. When the butter has melted, add the spring onions and fry for a minute.

Step 7/12

• 175 g frozen peas
• 1 tsp Dijon mustard

Add the peas and mustard and cook for another minute, stirring.

Step 8/12

• 150 ml semi-skimmed milk
• 200 ml double cream

Add the milk and double cream and gently simmer for 5 to 10 minutes. Then add the cheese and give it a good stir!

Step 9/12

• 450 g mixed fish

When the cheese has melted, add the fish and cover them with sauce. Stir in the chopped parsley and remove from the heat. Stir again.

Step 10/12

• fork

Spoon the mash on top of the fish mixture and spread it out. Use a fork to make a wavy pattern like the sea.

Step 11/12

Put the dish into the oven and cook for 20 to 26 minutes.