Fish pie

Bubbling and golden with plenty of cheese melted into the mash, our fish pie is a delicious and comforting dish to save for the colder months. Prepared with our fish pie mix, caught locally from British coasts, simply serve with fresh garden peas and a squeeze of lemon juice.

Tip: To freeze your pie for batch-cooking, assemble the fish pie but do not bake, allow to cool completely, then cover with a double layer of foil. Defrost overnight in the fridge the day before you want to bake.

1 hour

6

Medium

• 2 x 380g Field & Flower fish pie mix
• 190g Barber’s Cheddar, grated
• 2 tbsp Sussex Charmer or parmesan, finely grated
• 600g Maris Piper potatoes, peeled and cut into chunks
• 300g leeks, finely sliced
• 2 tbsp butter
• 1 tbsp flour
• 600ml whole milk, plus 2 tbsp
• 1 tbsp wholegrain mustard
• Seasoning to taste

1. Place the chopped potatoes in a saucepan and cover with cold water. Bring to the boil, then simmer for 15-20 minutes until tender. Drain and leave to steam dry.

2. Meanwhile, melt 1 tbsp butter in a non-stick frying pan and add the sliced leeks. Season well with salt and pepper and cook for 10 minutes, stirring occasionally until tender.

3. Add the remaining 1 tbsp butter to a heavy based saucepan over a low heat. Stir in the flour until you have a paste, then gradually whisk in the milk until you have a thick white sauce. Simmer for 2 minutes before stirring in the mustard and 100g cheddar, then keep stirring for a couple of minutes until the cheese has completely melted.

4. Heat the oven to 200°C/180°C fan/gas mark 6. Layer an ovenproof dish with the sautéed leeks and fish pie mix before pouring over the cheesy sauce.

5. Mash the potatoes with 1-2 tbsp milk and the remaining 90g cheddar. Season with salt and pepper then spoon the potatoes over the fish pie, gently pressing up to the edges. Scatter with the Sussex Charmer or parmesan and bake in the oven for 20-25 minutes until golden and bubbling at the edges.