There are lots of fish pie recipes available online, and after reading about 10 of them, I took the most appealing bits from a bunch of them and created my own mash-up (no pun intended) version. It turned out amazing! I ate way more than I should have, and it’s become an often-requested family favourite.

Fish Pie with Mustard Mash
Delicious, hearty, lower fat version of the original
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  1. 500g Maris Piper potatoes, peeled and cubed
  2. knob of butter
  3. splash of lowfat milk
  4. 25g butter
  5. 25g flour
  6. 2 baby leeks, finely sliced
  7. 400ml lowfat milk
  8. 2 packs fish pie mix, totallying around 700 - 800g
  9. 1 tbsp grainy mustard
  10. 1/2 cup frozen sweetcorn
  11. 1/2 cup frozen peas
  12. 1/2 cup frozen edamame soya beans
  13. grated cheddar
  14. 1/2 of a 25g pack of chives, snipped small.
  1. Preheat the oven to 200C/180fan/gas 6.
  2. Put the potatoes in a large saucepan and just cover with water. Bring them to a boil and simmer until tender. When cooked, drain thoroughly and mash with the mustard, a splash of milk and a knob of butter. Season with salt and pepper.
  3. In a small saucepan, place the butter, flour and leeks, and heat gently until the butter melts, stirring. Cook for a minute and gradually whisk in the milk. Bring the milk to a soft boil, stirring constantly to remove lumps. Cook until thickened and take off the heat. Stir in a handful of cheddar cheese.
  4. In a large bowl, place the fish, frozen vegetables, and chives. Pour the milk mixture on top and stir to combine. Spoon into an ovenproof dish or 6-8 individual pie dishes.
  5. Spoon the potato on top of the fish mixture and sprinkle with cheddar cheese. Cook in the oven for 20-25 minutes or until golden and bubbling at the edges.
Adapted from BBC Good Food
Adapted from BBC Good Food
The Pescetonian
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