Fish Pie (with cheesy mash topping)
my swerve on Saffy's easy cheats recipe. could use smoked haddock. Pies can be frozen up to the final bake, defrost overnight.
MethodPreheat oven to 200c/400f/gas6.
Peel and cube the pots and cook in boiling salted water until soft.
Drain, and mash until smooth, adding the cheeses and S & P to taste, cover and leave to one side.
place the fish in a large enough pan and cover with enough milk and poach the fish for 5 mins, until the flesh becomes opaque, and flakes easily.
remove the fish from the pan, and when cool enough to handle, remove any skin, and bones and break the fish up into nice sized chunks and put in the bottom of a baking dish.
Melt the butter add the flour and whisk in the milk, and combine until you have a smooth thickened white sauce.
add the peas to the sauce and the cheese, stir in the creme fraiche, season to taste.
pour sauce over the fish.
and lay the mashed spuds ontop of the fish and sauce.
add extra grated cheese on top (if you like)
bake in the oven for 25-30 mins, until the top is golden brown and crispy.
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