This recipe is one of those old-fashioned classics that you can’t help be a fan of… well unless you hate fish!

I am a big fan of smoked fish hence why I use it in this recipe but you can use whatever fish you like. The supermarkets nowadays also sell packs of different fish and shellfish specifically for fish pies so check them out next time your making a visit.

Ingredients

• 700g Maris Piper potatoes
• 50g butter
• 1 tbsp plain flour
• 1/2 onion, finely sliced
• 75ml double cream
• 150ml hot vegetable stock
• splash of white wine
• 1 tbsp Worcheshire sauce
• 2 tsp Dijon mustard
• 50g parmesan cheese
• 350g undyed skinless smoked haddock, roughly chopped
• 75g frozen peas
• 75g sweetcorn

1. Peel the potatoes and cut into large chunks, then boil until soft. Once ready, mash with 25g of the the butter and season with salt and pepper. If you want really creamy potatoes add in a generous splash of double cream.
2. Pre-heat your oven to 200°C.
3. In a large pan melt the remaining 25g of butter and then add the onion and flour and cook for about 10 minutes.
4. Add the double cream, vegetable stock, white wine, 25g of parmesan cheese and mustard to your flour mixture and stir well. Your sauce will start to thicken. If it gets too thick just add some milk and continue stirring.
5. Add your fish chunks and gently stir as you do not want the fish to break up.
6. Add in the the peas and sweetcorn and bring back to a gentle simmer then turn off the heat.
7. In a large ovenproof dish pour in your fish mixture and then layer the mashed potato on top. Smooth the potato down and then run the back of a fork through the potato mash to create a nice texture.
8. Sprinkle the potato with the remaining parmesan and then bake in the oven for 15-20 minutes.
9. I enjoy eating this dish with some extra sweetcorn on the side.