Fish Pie with Cheesy Mash

• White Fish(600 g)
• Potato(800 g)
• Milk(420 ml)
• Butter(3 tbsp)
• Cheddar cheese(120 g)
• Olive oil(1 tbsp)
• Leek(2)
• Garlic(2 cloves)
• All-Purpose Flour(2 tbsp)
• Vegetable Broth(200 ml)
• Peas(150 g)
• Mustard(1 tsp)
• Flat Leaf Parsley(2 tbsp)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Peel and chop {Potato} into large chunks. Halve, rinse, and slice {Leek}. Finely chop {Garlic} and roughly chop {Fresh parsley}.

   ~15 min

2. 2

   Put {Potato} in a saucepan, cover with water, add half the {Salt}, and boil for 15 minutes until very tender.

   ~15 min

3. 3

   Meanwhile, heat {Olive oil} and {Butter} in a large deep frying pan. Cook {Leek} with the remaining {Salt} and half the {Black pepper} for 5 minutes until softened. Stir in {Garlic} and {Flour} for 1 minute.

   ~6 min

4. 4

   Gradually whisk in {Milk} and {Vegetable Stock} until smooth. Simmer for 3 minutes until lightly thickened, then add {Peas}, {Mustard}, {Fresh parsley}, and the remaining {Black pepper}. Nestle in {White Fish} in rough pieces and simmer gently for 4 minutes, just until the fish starts to flake and the sauce is creamy.

   ~7 min

5. 5

   Heat the grill to {grill temperature}. Drain the {Potato}, then mash with {Milk}, {Butter}, and most of the {Cheddar cheese} until smooth. Spoon the fish filling into a baking dish, spread the mash over the top, and scatter over the remaining {Cheddar cheese}. Grill for 8 minutes until golden on top and bubbling at the edges.

   ~8 min

6. 6

   Serve the pie hot, letting the creamy fish filling settle for a minute before spooning out.

   ~1 min