Fish Pie with Cheats Cheese & Mustard Mash Topping

The whole family loves fish pie, but sometimes I dont have the time or the inclination to make fresh mash from scratch, so this is my quick cheat's topping and it works quite well.

Method

PREHEAT OVEN TO 200 DEGREES C.

1. For the filling, pour milk into a large saucepan, add onion and bayleaves, season with salt and pepper.

2. Put fish pieces into pan and bring to a gentle simmer, cover and cook for 2 minutes.

3. Remove pan from the heat and leave to stand for 20 minutes.

4. Strain into a jug through a sieve.

5. Melt butter in a medium saucepan and stir in the flour to make a roux. Gradully add the milk, stirring constantly, then simmer over a medium heat until the sauce is smooth and thick. Stir in frozen peas and season with salt and pepper.

6. Spread a third of the sauce into a large high sided baking dish and flake half the fish pieces over the sauce, discarding the onion and bayleaves.

7. Scatter half the prawns over the fish and pour over another third of the sauce. Repeat this, finishing with the final third of the sauce.

TO MAKE THE TOPPING

Make up the instant mash according to instructions. Add the butter, milk , 2 thirds of the grated cheese & mustard. Mix together thoroughly and spread over the top of the fish mix. Sprinkle with remaining cheese and bake in centre of the oven for 20-25 minutes until golden.

Ingredients

Instant Mashed Potato Powder 176 Grms/large Packet
Sea Salt And Freshly Ground Black Pepper
Frozen Peas 150 Grms
Cooked Chilled King Prawns 180 Grms
Mixed Fish Pieces (usually Sold As Fish Pie Mix) 320 Grms
Plain Flour 40 Grms
Butter 40 Grms
Bay Leaves 2
Small Onion Thickly Sliced 1
Whole Milk 400 Mls
Butter 40 Grms
Milk 3 Tbspn
Grated Cheddar Cheese 100 Grms
Prepared English Mustard !/4 Tspn

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