For a bit of a twist i crushed some petit pois peas into the potato topping. I find its best to use petit pois as their skin is soft so you dont get bits of hard husks.
I have added in capers and cherry tomatoes but you can throw in whatever you like, carrots also work well.
Fish Pie
2-3 big person portions or 3-4 smallie ones
450g of the poached fish pie mix
1 small leek washed and finely sliced
1/2 celery finely sliced or diced
Dessert spoon of caper
Small handful of cherry tomatoes
small handful of grated cheese
chopped parsley
the poaching liquid from before
400g potatoes
large handful of peas
White sauce
25g butter
25g plain flour
600ml poaching liquid
twist of black pepper
Preheat the oven to 180 degrees celcius
Begin by cooking the potatoes for mashing, everyone has their own favourite type but floury ones like Kerr's Pinks or Roosters.
Melt the butter and saute the leeks and celery until soft. At this stage you can also add in a little crushed chilli for a little hit of heat if you so wish.
Place the cooked fish into a pie dish, scatter with capers if using, the leeks and celery mix and some cherry tomatoes.
Next make the white sauce you can use the same pan as the leeks and celery. Melt the butter slowly and whisk in the flour. Allow the flour to cook out for a minute or two but keep on whisking to prevent burning. Slowly whisk in the liquid in stages. If you dont have quite enough liquid just top up with milk or cream. Simmer gently for 5-8 minutes. I like to stir in the grated cheese at this stage or you can save it and sprinkle on the top of the pie towards the end of cooking.
At the very last minute throw your peas in with the potatoes they'll only need a minute or two to cook. Strain and mash together with a little butter and milk for creamy mash.
Pour the white sauce over the pie mix and top with the mash.
Cook in a preheated oven for about 10-15 mins as everything is pretty much cooked already.
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