Fish Pie with Cheesy Mash

Ingredients

• 600 g fish pie mix (salmon, cod, haddock)
• 150 g raw king prawns
• 500 ml whole milk
• 900 g floury potatoes
• 100 g mature Cheddar, grated
• 70 g butter
• 3 tbsp plain flour
• 100 g frozen peas
• 1 tsp English mustard
• 15 g fresh flat-leaf parsley, chopped

Method

1. 1

   Preheat oven to 200°C/180°C fan. Boil and mash the potatoes with 40g butter, a splash of milk and half the Cheddar until smooth. Season and set aside.

2. 2

   Gently warm the remaining milk in a saucepan. Add the fish pie mix, cover and poach for 5 minutes. Lift the fish out and set aside, reserving the milk.

3. 3

   Melt the remaining butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the warm poaching milk and simmer until thickened. Stir in the mustard and parsley.

4. 4

   Fold in the poached fish (broken into large chunks), raw prawns and peas. Pour into a large baking dish.

5. 5

   Spread the mash over the top and rough up with a fork. Scatter with the remaining Cheddar.

6. 6

   Bake for 25–30 minutes until golden on top and bubbling around the edges. Serve immediately.