Name: Smoky fish pie
Total time: 3000 s
Yield: 4
Ingredients: 2 pack smoked haddock fillet; 500 millilitre semi-skimmed milk; 1 bay leaf; 40 gram unsalted butter; 2 leek; 40 gram plain flour; 1 tablespoon wholegrain mustard; 150 gram frozen garden peas; 1 pack mashed potatoes; 40 gram mature cheddar; to taste spring greens

Step 1

Put the fish (2 packs) into a large, shallow pan with the milk (500 mL) and bay leaf (1) , if using. Bring to a steam on the hob, then cover the pan with a lid. Remove from the heat. Leave to stand for 10 minutes.

Step 2

Lift out the fish, break into bite-sized chunks and set aside on a plate. Pour the milk into a jug and set aside.

Step 3

Melt the butter (40 g) in a large saucepan and fry the leeks (2) over a medium heat for 5 minutes, stirring, until soft. Stir in the flour (40 g) and cook, stirring, for 2-3 minutes. Increase the heat to medium-high, then gradually pour in the milk, stirring constantly until thickened.

Step 4

Preheat the oven to 200°C/180°C fan. Stir the mustard (15 g) and peas (150 g) into the sauce, then add the fish and check the seasoning. Put the mixture into an ovenproof dish.

Step 5

Cook the mash (1 pack) in the microwave according to the pack instructions, then spread it over the fish. Scatter over the cheddar (40 g) , then bake in the oven for 30 minutes. For a golden top, flash under the grill for a couple of minutes. Leave to stand for 5 minutes, then serve with the greens (to taste) or spinach.

Smoky fish pie

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