Serving size: 4 people
Prep time: 90 minutes
Ingredients
- 1 Henderson To Home Fish Pie Mix (includes Scottish salmon or ChalkStream trout, smoked fish such as hake or haddock and fresh white fish)
- 1 handful of peas
- 1kg sweet potatoes
- 25g butter
- 25g plain flour
- 4 spring onions thinly sliced
- 400ml milk
- 1tbsp English mustard
- 1 bunch of chives finely sliced
- 1 handful grated cheddar
- Salt and pepper to taste
Method
- Preheat the oven to 200°C.
- Peel and chop the sweet potatoes into chunks. Boil in salted water until tender, then drain and mash with the butter. Season with salt and pepper.
- Put butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins, then gradually whisk in milk. Bring to the boil and cook for 4 minutes until thickened, stirring to avoid lumps.
- Take off the heat and stir in our Henderson To Home fish mix with the mustard English mustard, chives and peas. Season with salt and pepper to taste.
- Transfer the fish into a baking dish then top with the sweet potato mash and sprinkle with a handful of grated cheddar cheese.
- Bake in the oven for 25-30 minutes, or until the top is golden and the pie is bubbling.
- Enjoy!
