Miguel Barclay’s fisherman’s pie
- 1 tbsp butter
- 1 tsp plain flour
- 300ml semi-skimmed milk
- 20g dried macaroni
- 1 frozen white fish fillet
- 20g frozen peas
- 20g stale bread, torn into small chunks
- 1 tsp olive oil
- Black pepper
Grab an ovenproof pan, add the butter and melt it over a medium heat.
Stir in the flour to create a paste and cook for a further minute. Gradually add the milk, stirring continuously, and cook until you have a smooth sauce.
Throw in the macaroni and simmer for a few minutes then add the frozen fish. Cook for about 10mins until the fish has defrosted and is cooked and flaky, season with black pepper, add the frozen peas and continue to cook for 2 more minutes.
Remove from the heat and sprinkle the bread chunks over the filling along with some black pepper and a generous glug of olive oil.
Finish the pie under a hot grill for a few minutes until the breadcrumbs are nice and golden brown.