Name: Annabel’s Favourite Fish Pie
Prep time: 30 min
Cook time: 15 min
Cuisine: British
Ingredients: 40g Cheddar cheese, grated 40g clotted cream 1 tbsp fresh dill, chopped 1 tbsp fresh chives, chopped 300g fish pie mix 80g garden peas 400g potatoes 1 shallot, finely chopped 1 vegetable stock cube 1 tbsp white wine vinegar

Annabel’s Favourite Fish Pie

In need of the perfect winter warmer? Annabel’s Favourite Fish Pie 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.

Egg-free

Gluten-free

Nut-free

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Ingredients

40g Cheddar cheese, grated
40g clotted cream
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
300g fish pie mix
80g garden peas
400g potatoes
1 shallot, finely chopped
1 vegetable stock cube
1 tbsp white wine vinegar

Method

Preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
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 to 15 min or until tender. Once cooked, drain and return them to the pot.
Peel and finely chop the shallot. Dissolve 1/2 a 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 to 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 to 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 to 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 to 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.
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 to 15 minutes or until bubbling and golden.
Remove the fish pie from the oven and leave it to stand for 5 minutes or it’s until cooled slightly. Serve the fish pie. Enjoy!