Classic fish pie
- 570ml milk
- 1 onion, cut into quarters
- 2 bay leaves
- 3 peppercorns
- 1kg baking potatoes, peeled and cut into chunks
- 40g unsalted butter
- 1tbsp Dijon mustard
- Finely grated zest 1 lemon
- 1 leek, sliced diagonally
- 30g plain flour
- 2 x 340g packs Asda Fish Pie Mix
- 2tbsp chives, chopped
- 75g Frozen for Freshness British Garden Peas
Preheat the oven to 180C/160C Fan/Gas 4.
Put all but 2tbsp of the milk, the onion, bay leaves and peppercorns in a pan and bring to the boil. Take off the heat immediately and set aside.
Meanwhile, put the potatoes in a pan of water and bring to the boil. Simmer for 15-20 mins until tender. Drain and leave to stand for 5 mins.
Return the potatoes to the pan with 20g of the butter, the mustard, lemon zest and the remaining 2tbsp milk. Mash until smooth. Put in a piping bag with a large star attachment.
Heat the rest of the butter in a pan with the leek, cover and cook for 10 mins, stirring occasionally. Stir in the flour and cook for 1 min, stirring. Strain the milk into the pan, discarding the bay leaves, onion and peppercorns.
Stir the fish, chives and peas into the sauce. Pour into a 2L ovenproof dish. Pipe the mash on top. Put the dish on a baking tray and bake for 30-40 mins until golden. Serve with a side of Green Beans with Garlic Oil & Hazelnuts.