A firm favourite in this house which never fails to leave plates cleared and is so very easy to make, healthy and cheap! A winner all round.
What you need
350g Fish (Supermarket Fishmongers usually do a pre-cut mix of Salmon, Haddock & Cod)
300ml Creme Fraiche
1 Cup of frozed/tinned veg (Peas & Sweetcorn work best but you can use any really)
1.5 Cups grated cheese
3 White potatoes & 3 Sweet Potatoes peeled and quartered
1.5 Cups of Milk
1 tbsp Cream Cheese (optional)
Vegetables to Serve
Step One: Preheat oven to gas mark 4/ 180 degrees.
Put fish mix into a pan with 1 cup of milk (enough to just cover the fish). Bring to the boil and then reduce heat to simmer for 10 minutes.
Meanwhile put the potatoes in another pan to boil for 20 minutes until soft.
Step Two: Drain the fish off and return to the pan with the creme fraiche, frozen/tinned vegetables, 1 cup of grated cheese & chopped chives (cutting the chives with scissors straight into the pan is easiest here). This is where you can also add in an optional tablespoon of cream cheese to make your pie extra cheesy and creamy. Stir together lightly being careful not to break the fish up too much and return to a low heat for a few minutes.
Step Three: Put fish mix into an over proof dish.
Mash the cooked potatoes with half a cup of milk and a knob of butter. (I use a hand blender to mash mine as it's easier to get a nice smooth and light consistency which is needed to top the pie properly)
Scoop the potato on top of the fish mix and spread evenly.
Sprinkle on remaining grated cheese and a few chives to garnish.
Step Four: Place in the preheated oven for 40 minutes, until the cheese has browned.
Serve with steamed vegetables.