Recipe: The Academy Fish Pie

Ingredients

• 1 kg Maris Piper potatoes, peeled and halved
• 400ml milk, plus a splash
• 25g butter, plus a knob
• 25g plain flour
• 4 spring onions, finely sliced
• 1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g)
• 1 tsp Dijon or English mustard
• Small bunch of chives, finely snipped
• handful frozen petits pois
• 60g grated cheddar
• 1/2 Lemon (Juice and Zest)
• 1 sprig of Thyme

Method

1. Heat the oven to 180C.
2. Place potatoes in a saucepan, cover with water, bring to the boil and then simmer until soft.
3. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
4. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
5. Gradually whisk in 400ml milk using a whisk. Add thyme and bring to the boil, stirring to avoid any lumps. Cook for 3-4 mins until thickened.
6. Take off the heat remove thyme and stir in mixed fish, 1 tsp mustard, lemon, chives and petits pois. Spoon into an ovenproof dish.
7. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
8. Pop in the oven for 20-25 mins or until golden.