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  • 40g cheddar cheese
  • 40g clotted cream
  • 10g dill & chive mix
  • 300g fish pie mix
  • 80g garden peas
  • 400g potatoes
  • 1 shallot
  • 1 vegetable stock cube
  • 1 tbsp white wine vinegar


  1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Boil a kettle
  2. 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
  3. Meanwhile, re-boil a kettle. Peel and finely chop the shallot. Dissolve 1/2 vegetable stock cube in 300ml boiled water
  4. 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
  5. 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
  6. 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
  7. 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
  8. Meanwhile, grate the cheddar cheese. 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
  9. 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
  10. 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!


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