How to make: fish pie

Fish pie is a real family favourite, and the great thing is that you can really make it to suit your own taste – vary the fish, add seafood, chopped egg, herbs etc. This recipe also uses sweet potato as a topping for a change.

Serves 4

Ingredients

300g cod loin
300g smoked haddock
225g king prawns
2 hard-boiled eggs, peeled and cut into quarters
350ml milk
25g butter
1 tbsp flour
1 tsp wholegrain mustard
1 tbsp freshly chopped parsley
525g potatoes, peeled and chopped
350g sweet potatoes, peeled and chopped
seasoning
75g Cheddar cheese, grated

A real family favourite – with a twist

Method

1. Pre-heat the oven to 200°C/400°F/Gas mark 6.

2. Place the fish in a medium pan. then pour over the milk. Bring to a simmer and cook for 5-6 minutes. Drain, reserving the milk.

3. Remove the skin from the fish, break into large flakes and place into an oven-proof dish with the prawns and egg pieces.

4. Melt the butter in a small pan then stir in the flour to make a roux. Slowly pour in the warm reserved milk, stirring constantly, until you have a thick creamy sauce. Stir in the mustard and parsley and simmer for 3 minutes.

5. Pour the sauce over the fish and gently mix in.

6. Cook the potatoes and sweet potatoes in a pan of boiling water for 12-14 minutes, until tender. Drain and mash, seasoning well.

7. Spoon the mash over the fish and spread out with a fork. Sprinkle with grated cheese then bake for 15 minutes, until golden and bubbling.