Easy Peasy Fish Pie

Time

Serves

Ingredients

• Pie filling:
• 1 pack of Field & Flower fish pie mix
• 25g butter
• 25g flour
• 4 spring onions, finely sliced
• 400ml milk
• 1tsp Dijon or English mustard
• Small bunch chives, finely snipped
• Handful frozen sweetcorn
• Handful frozen petits pois Mash:
• 1kg potatoes, peeled and halved
• Knob of butter
• Splash of milk
• Grated Field & Flower Barber's 1833 Vintage Cheddar

Instructions

1. Preheat the oven to 200°C/Gas 6.
2. Put the potatoes in a saucepan and pour over enough water to cover. Bring to the boil and then simmer until tender. Drain once cooked and mash with a splash of milk and knob of butter and season with freshly ground black pepper.
3. Put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Simmer for 1- 2 minutes and gradually whisk in the milk. Bring to the boil, stirring to avoid any lumps and then cook for a further 3-4 minutes until thickened.
4. Take off the heat and stir in the cheese, fish, mustard, chives, sweetcorn and petits pois. Spoon mixture into an ovenproof dish or 6-8 ramekins.
5. Spoon the mashed potato on top and sprinkle with the Vintage Cheddar. Place in the oven for 20-25 minutes, until the top is a lovely golden colour and bubbling at the edges.