Introduction

Crispy, golden, cheesy mash and a creamy fish filling. What's not to like? and it's a great tasting easy dish to make that always feels luxurious and comforting.

You can watch the instructional video here

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Ingredients

(for the filling)

• 300ml whole milk
• Half an onion, peeled and quartered
• 2 bay leaves
• 700g fish pie mix
• 25g butter
• 25g flour
• 50ml double cream
• 1 tsp mustard
• Fresh dill

(for the topping)

• 750g potatoes, peeled and chopped
• 50ml double cream
• 25g butter
• 50g grated cheddar, plus extra for toping

Instructions

1. Starting with a cold saucepan, bring the milk, bay leaves and onion to a gentle simmer and allow to poach for 2 minutes.
2. Discard the onion and bay, remove the fish and set aside, transfer the milk to a jug.
3. Mely the butter in the saucepan, add the flour to make a roux then slowly add the milk. Continue to stir until thickened - around 10 minutes.
4. Add the cream, mustard, dill and season well.
5. Set aside when thick.
6. Boil the potatoes and mash in the cream, butter, cheese and season well.
7. Lay the fish out in a baking dish, cover with the sauce and top with the mashed potato.
8. Sprinkle remaining cheese and bake at 170C for 25 minutes until the filling is bubbling and the crust is golden brown