MY FABULOUS FISH PIE

I’ve used salmon in this tasty dish but you can make it with other sustainable fish such as haddock. It’s the ultimate comfort food!

Serves 4

85g (3oz) butter

1 onion, peeled and diced

55g (2oz) button mushrooms, halved

55g (2oz) plain flour

50ml (2fl oz) white wine

568ml (1pt) semi-skimmed milk

Finely grated zest of 2 lemons

1tsp cracked black pepper

A small handful of fresh parsley, chopped 400g (14oz) fresh salmon, skinned, diced and lightly salted (see tip)

100g (3½oz) frozen peas, thawed

Salt and freshly ground black pepper Lemon juice (optional)

For the mash

3 large potatoes, peeled and diced 2 parsnips, peeled, cored and diced

100ml (3½fl oz) milk, warmed

100ml (3½fl oz) double cream

85g (3oz) mature Cheddar cheese, grated A pinch of smoked paprika, to sprinkle

Preheat the oven to 200°C/fan 180°C/gas 6. Melt the butter in a large pan. Add the onion and sauté over a low heat for 6-7 minutes until softened. Stir in the mushrooms and sauté for a further 4-5 minutes. Add the flour and cook for 1 minute. Pour the wine over and cook for another 1-2 minutes. Gradually add the milk and stir until thickened. Simmer for 3-4 minutes more. Remove from the heat and stir in the lemon zest, pepper, parsley, salmon and peas. Season to taste, adding a little lemon juice if liked. Spoon into an ovenproof dish.

Cook the potatoes and parsnips in a pan of lightly salted boiling water for 8-10 minutes until soft. Drain in a colander, place back over the pan, cover with a lid and leave for 5 minutes, then remove the lid and tip the potatoes and parsnips back into the pan. Stir in the milk and cream and mash until smooth. Spoon the mash over the fish mixture to cover completely. Scatter the cheese and paprika over the top and bake for 20-25 minutes until bubbling and golden. Remove the fish pie from the oven and leave to cool for 5 minutes before serving.

TOM’S TIP

To salt fish, remove the skin and sprinkle both sides lightly with sea salt flakes, then place in a dish and chill for 20 minutes. This will draw out some of the moisture to firm up the fish before you add it to the sauce.