Fish Pie

This recipe is a great way to get your kids to eat fish and vegetables. It is creamy, tangy and full of goodness. Were I to prepare this recipe for adults, I would substitute the paprika with cayenne pepper or piment d'espelette for an extra kick. You can also substitute the peas with corn, or include both. The fish I am using in this recipe is cod, but you can use any white fish or even salmon or prawns. Serve with a fresh side salad and you've got yourself a quick, healthy week night dinner. You can also prepare the pie in advance, allow to cool to room temperature & refrigerate until you are ready to bake it for dinner. In this instance allow a further 5-10 minutes of baking time to heat the dish through.

4-6 Servings

Ingredients:

1kg potatoes, peeled and cut into cubes

A splash of milk (roughly 4-6 tbsp)

2 tbsp butter

25gr flour

35gr butter

400ml milk

1 clove of garlic, minced

Juice of 1/2 lemon

1/2 tsp paprika700gr boneless, skinless cod, cubed

A handful of frozen peas

1 slice of wholemeal bread, blended into breadcrumbs

S&P

Instructions:

Heat your oven to 200c or 180c for fan assisted ovens.

Boil your potatoes & then mash to a smooth consistency with milk, 2 tbsp butter, S&P.

In a saucepan, prepare your béchamel sauce by melting 25gr of butter on low heat. Add the flour and stir constantly for 1 minute before adding the milk very slowly, mixing vigorously to avoid lumps. Once thickened, add the garlic, lemon juice, paprika, S&P. Bring back to a gentle simmer then add your fish & peas.

Stir for 1 minute then pour the mixture into an oven tray.

Top with the mash & scatter the breadcrumbs over the top.

Bake for 25-30 minutes.