Smoked Fish Pie

A good old favourite I have been making for years. It is quick and easy to make and tastes delicious
Preparation time 15 minutes
Cooking time 45 minutes
  • 1½ lb (700) potatoes chopped and peeled
  • 1oz (25g) butter
  • 1 tablespoon flour
  • ½ onion peeled and sliced
  • ¼ pint (150ml) vegetable stock
  • 3fl oz (75ml) double cream
  • 2 tablespoon white wine
  • ½ oz (15g) grated parmesan cheese (vegetarian)
  • 2 teaspoon mustard
  • 12oz (350g) skinless smoked haddock
  • 5oz (150g) frozen peas
  • Salt and black pepper
Put the chopped potatoes in a pan of cold salted water.  Simmer for 15-20 minutes until tender.  Drain and put back into pan, then mash with half the butter.  Season with salt, and  black pepper.
Preheat the oven to gas mark 7 (200C).  Heat the remaining butter in a heavy based pan, add the flour and onion, and cook for 10 minutes, or until the onion is soft and golden.  Add the cream, stock, wine, parmesan and mustard. Stir everything together and season.  Add the fish and peas, and turn off the heat. Stir the mixture carefully. Put the fish mixture into a 4 pint (2.3 lt) ovenproof dish and cover with the mash.  Cook in the oven for 15-20 minutes until the fish is cooked through. Serve with mixed fresh vegetables.