A simple and delicious recipe for all the family with a selection of mixed fish, potatoes, and using my Vegetable Stock.
For the potato
Salt & pepper
For the filling
1 large leek
1 carrot, finely diced
2 cloves garlic, finely minced
200ml Carol's vegetable stock
1 tsp Dijon mustard
320-400g mix of fish, smoked and unsmoked
Handful of frozen peas
Handful of grated cheddar
Preheat the oven to 200°C/180°C fan assisted.
Peel and cut the potatoes in halves or quarters, depending on size. Put into a large pot and cover with water, bring to the boil then reduce heat and simmer until tender. Alternatively, you can steam them.
Drain the potatoes then mash with a splash of milk and some butter. Season to taste with salt and pepper. Cover with pot lid and set aside.
Sauté the leek and carrot together over medium low heat just until the leek is soft, add the garlic and sauté for another minute. Remove from heat and set aside.
In a medium sized saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 mins.
Remove pot from heat then whisk while gradually adding the milk and vegetable stock. Return to the heat and increase to medium high. Bring to the boil while stirring constantly to ensure there are no lumps. Do this for 3-4 min until white sauce is thick.
Remove from the heat and whisk in Dijon mustard, then fold in the leek, garlic and carrot. Taste for seasoning and add salt and pepper if needed. Fold in the fish mix and peas.
Spoon fish pie filling into an oven proof dish. Top with mash and grated cheddar then cook in pre-heated oven for 25-30 minutes.