40g cheddar cheese<br />
40g clotted cream <br />
10g dill & chive mix<br />
300g fish pie mix<br />
80g garden peas<br />
400g potatoes<br />
1 shallot<br />
1 vegetable stock cube<br />
1 tbsp white wine vinegar <br />
<ol>
<li>Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Boil a kettle</li>
<li>Peel and chop the <strong>potatoes</strong> into large bite-sized pieces. Add the <strong>chopped potatoes</strong> to a pot of <strong>boiling water</strong> with a pinch of <strong>salt</strong> over a high heat and cook for 10-15 min or until fork-tender. Once cooked, drain and return them to the pot</li>
<li>Meanwhile, re-boil a kettle. Peel and finely chop the <strong>shallot. </strong>Dissolve 1/2 <strong>vegetable stock cube</strong> in 300ml <strong>boiled water</strong></li>
<li>Melt 25g <strong>butter</strong> in a pot over a medium heat. Once melted, add the<strong> chopped shallot</strong> and cook for 5-6 min or until it’s softened. Add the <strong>white wine vinegar</strong> and cook until the liquid has evaporated. Add 25g f<strong>lour</strong> and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your<strong> roux</strong></li>
<li>Gradually whisk the <strong>vegetable stock</strong> into the<strong> roux</strong>, bring it to the boil over a high heat and cook for 4-5 min or until thickened</li>
<li>Meanwhile, chop the <strong>dill </strong>and<strong> chives </strong>finely. Once the <strong>sauce</strong> has thickened, reduce the heat to medium-low and add the <strong>fish pie mix</strong>,<strong> garden peas</strong> and <strong>clotted cream</strong> . Cook for 5-7 minutes or until the <strong>fish</strong> is cooked through</li>
<li>Remove the pan from the heat, stir though the <strong>chopped dill </strong>and<strong> chives</strong> and season with a pinch of <strong>salt </strong>and<strong> pepper – </strong>this is your<strong> fish pie filling</strong></li>
<li>Meanwhile, grate the<strong> cheddar</strong> <strong>cheese. </strong>Return the <strong>drained potatoes</strong> to a low heat with a splash of <strong>milk</strong> and a large knob of <strong>butter. </strong>Add the<strong> grated cheddar </strong>and mash until smooth – this is your <strong>cheesy mash</strong></li>
<li>Pour the <strong>fish pie filling </strong>into an ovenproof dish and top with the <strong>cheesy mash. </strong>Put the dish in the oven for 10-15 min or until bubbling and golden</li>
<li>Remove the<strong> fish pie</strong> from the oven and leave it to stand for 5 min or it’s until cooled slightly. Serve the <strong>fish pie. </strong>Enjoy!</li>
</ol>
<p> </p>
Annabel’s Favourite Fish Pie
In need of the perfect winter warmer? This tasty dish is comfort food at its best and is sure to satisfy hungry tums. Make one big fish pie or, for those out there with a fussy eater, serve in individual ramekins or bowls – children love the idea of having their own special individual meals.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Boil a kettle
Peel and chop the potatoes into large bite-sized pieces. Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender. Once cooked, drain and return them to the pot
Meanwhile, re-boil a kettle. Peel and finely chop the shallot. Dissolve 1/2 vegetable stock cube in 300ml boiled water
Melt 25g butter in a pot over a medium heat. Once melted, add the chopped shallot and cook for 5-6 min or until it’s softened. Add the white wine vinegar and cook until the liquid has evaporated. Add 25g flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Gradually whisk the vegetable stock into the roux, bring it to the boil over a high heat and cook for 4-5 min or until thickened
Meanwhile, chop the dill and chives finely. Once the sauce has thickened, reduce the heat to medium-low and add the fish pie mix, garden peas and clotted cream . Cook for 5-7 minutes or until the fish is cooked through
Remove the pan from the heat, stir though the chopped dill and chives and season with a pinch of salt and pepper – this is your fish pie filling
Meanwhile, grate the cheddarcheese. Return the drained potatoes to a low heat with a splash of milk and a large knob of butter. Add the grated cheddar and mash until smooth – this is your cheesy mash
Pour the fish pie filling into an ovenproof dish and top with the cheesy mash. Put the dish in the oven for 10-15 min or until bubbling and golden
Remove the fish pie from the oven and leave it to stand for 5 min or it’s until cooled slightly. Serve the fish pie. Enjoy!
