Prep time: 10 minutes
Cooking time: 50 minutes
Total time: 1 hour
Preheat the oven to 180/350/gas 4.
Place the peeled potatoes in a large pan filled with water and bring to the boil. Cook the potatoes until soft. Drain and mash with the butter and 30g of the grated cheese. Season well with salt and pepper and place to the side to cool.
Meanwhile, make the sauce. Heat the rapeseed oil in a large oven proof dish and sauté the onions, carrots and celery over a medium heat for 10 minutes until translucent. Add the garlic and sauté for a further 3 minutes.
Add the milk, water and vegetable bouillon, stir and bring to the boil. Add the cornflour paste and whisk in while the sauce is boiling to create a thick paste. Continue to whisk well for 2 minutes. Take the sauce off the heat and stir in the frozen peas, the remaining grated cheddar and the parsley. Season well.
Stir in the fish and place the mashed potato on top. Smooth down with the back of a fork.
Cook for 35 minutes or until the potato has gone golden. Serve with broccoli and wedges of lemon.
DOWNLOAD OR PRINT RECIPE HERE.
Fish pie is an excellent meal to prepare in advance. It’s best to keep it all separate and assemble it when you are ready to cook, as this will keep the fish fresh and succulent. The potatoes, sauce and fish can be kept separate for up to 2 days.”