Open fish pie with mash

Ingredients

Fish pie mix 500g

Milk 500 litres

Butter 3tbsp

Flour 3tbsp

Lemons 1

Shallots 2

Garlic 2

Leeks 1

Peas 200g

Samphire 200g

Salt and pepper

Method

1. Heat milk up so it is boiling

2. Plunge fish pie mix into boiling milk and remove from heat

3. Leave to cool slightly which will cook the fish

4. Remove fish from milk

5. Heat the butter and flour together to make a roux

6. Pour half the milk into the roux mix and cook until thickened

7. Then add the remanding milk to the thickened white sauce and continue to cook until thick

8. Finely chop shallots

9. Thinly slice leeks

10. Purée garlic

11. Sweat these off in a separate pan with no colour and add to milk mix

12. Add peas and samphire

13. Season with salt and pepper to taste

14. Squeeze 3 lemons into the white sauce

15. Mix well

16. Add the cooked fish o the white sauce

17. Fold through carefully, trying not to break the fish up

18. Ready to serve with mash

Mash for fish pie

Potatoes 1kg

Salt

Butter 200g

Parsley ½ bunch

Method

1. Peal and roughly chop potatoes

2. Put in saucepan and cover with water

3. Heavily season with salt

4. Simmer potatoes in the water until potatoes are soft

5. Strain off water in sieve

6. Pass potato through moulin so potato is smooth with no lumps

7. Cut butter into small cubes, mix it well through potato so it is all melted

8. Finely chop parsley and mix through

9. Season with salt and pepper to taste

10. Ready to serve