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 Luxury Fish Pie. Serves 4-6 depending on appetite

Every now and then I get the urge to eat a fish pie but don’t make it off forgetting how simple this is to make

This recipe is easy to follow, and only takes 15- 20 minutes preparation time, so within an hour you have a delicious, warming and satisfying meal although this is not a complicated meal to prepare it has the taste of pure luxury.

You can, like me can substitute the dairy products for the lactose intolerant, and it is just as delicious or use dairy products.

You need

·       1kg Maris Piper potatoes, peeled and halved

·       500 ml any kind of milk I use plant-based milk   

·       40g Tomer or Butter, plus a knob

·       25g plain Gluten free or ordinary flour

·       1 leek washed and finely sliced

·       1 tsp Dijon or English mustard

·       450 grams fresh fish, I use a mixture of cod and salmon, or you can use cod salmon and smoked haddock. Make sure it has no bones and cut into largish chunks.

·       ¼ glass of white wine if you have any left over. (optional)

·       I cup of sliced mushrooms

·       ¼ cup of fresh dill chopped

·       ¼ cup fresh parsley chopped

·       1 bay leaf

·       Salt and pepper to taste

·       ½ cup finely grated cheddar or plant cheese

·       Pinch nutmeg

·       1 small tin of sweet corn (optional)

Method

Heat the oven to 200C/fan 180C/gas mark 6.

 

Make the potato topping

Put the  1kg potatoes, peeled and quartered , in a saucepan with  over enough water to cover them add ½ a tea spoon of salt  Bring to the boil and then simmer until tender. (Around 20 minutes)

When cooked, drain thoroughly and mash with 10 ml of milk and an around 10grams of Tomer. Season with ground black pepper salt and a pinch of nutmeg

Set aside

 

Make the sauce

Put the remaining toner, in a non-stick saucepan let it melt add a bay leaf and the leeks, cook for 1-2 minutes. Remove the leeks with a slotted spoon and set aside.

Add your flour Gradually whisk in the milk and wine using a balloon whisk if you have one.

Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook it pout of a medium heat for 3-4 mins until thickened.

Return your leeks to the sauce, add the mushrooms and mustard at this stage. Stir and remove from the heat.

 

Add your chunks of fish the parley and dill and sweetcorn and stir so all the fish is mixed in and covered with the sauce.

 

Place in an oven proof dish - Spoon the potato on top and sprinkle with a with the grated cheddar cheese.

Put in the preheated oven for 20-25 mins or until golden and bubbling at the edges.

 

Serve- with any vegetable of choice and a glass of chilled white wine.

Once cooked this fish pie can be frozen so why not double the quantity and have another pie for a rainy day!!

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