Easy, Cheesy, Fish Pie

This Good Friday serve up a Family Fish Pie to please everyone, and we promise it won't take you all day to cook! Our secret is in the sauce - instead of a roux, we use a cornflour base which still tastes rich and creamy, with much less effort, and keeps the pie naturally gluten free too.

If serving a large crowd, it's easy to double up the recipe!

Serves 4-6
Prep – 15 minutes
Cook – 40

Preheat the oven to 180C.

Fish

• 2 packs of Fish Pie Mix
• Note: you can also add approx. 1 pack of uncooked king prawns

Creamy Cheddar Cheese Sauce

• 1 pint full fat milk
• 2 tablespoons of cornflour
• 1 teaspoon English Mustard
• 20g of chopped spring onions
• 150g Mature Cheddar Cheese, grated
• Salt, pepper to taste

Mashed Potato topping

• 1.5kg potatoes (peeled and chopped weight)
• 3 tbsp butter, melted
• 3 tbsp cream, warmed
• Salt and pepper

Crunchy toping

• 100g cheese
• 75g breadcrumbs
• 1 tbsp oil

Potatoes

1. Boil potatoes in salted water for around 10-15 minutes or until done.
2. Mash the cooked and drained potatoes in the saucepan and add the butter, salt, and pepper.

Make the sauce:

1. Mix the cornflour with a little of your measured milk so it forms a paste.
2. Add the remaining milk to a pan to hear and then pour in the cornflour 'slurry', whisking continuously until the sauce thickens and smooths.
3. Add the chopped spring onions, mustard, plenty of salt and pepper and some nutmeg if you have it.
4. Then add in the cheese and mix until well combined and taste for seasoning.

Assemble the pie:

1. Put the raw fish pie mix into the bottom of a large dish and pour over the sauce.
2. Spread the potatoes over the fish and sauce.
3. Combine cheese and breadcrumbs with the oil and sprinkle over the mash
4. Bake in the oven for 30-40 minutes until the top is crispy and golden and the fish is cooked through.
5. Serve with garden peas and green veg