Fish Pie

With Lemon Cheese Mash.

This is a rainy day kind of pie. Match the pitter-patter of drizzle on the windows with the sound of bubbling golden cheese coming out of the oven. Serve, of course, with buttered peas.

This looks daunting, but trust me, it's easy-peasy-cheese-and-lemon-mash-squeezy. And really, how wrong can you go when using wine, cream and cheese?

Ingredients: Pie Mix

• 600ml whole milk

• 2 bay leaves

• Fish totalling 1300g ( I used 500g Smoked Haddock, 500g Cod Loin, 300g Prawns)

• 50g butter

• 50g flour

• Splash of white wine

• Splash double cream

• 1 Leek

• 1 big handful of spinach

• Sprinkle of Dill, Chives and Parsley

• Pepper

• Salt

Ingredients: Lemon Cheese Mash

• 1kg potatoes, peeled and cut

• 50g butter

• 70ml double cream

• 100g cheddar cheese

• Juice of 1 lemon

• Pepper

Recipe: Serves 6 (big portions, because little ones won't do)

1. Pour the milk into a large pan and add the bay leaves, salt and pepper. Add the fish and bring to a gentle simmer. Cover with a lid and cook for 2 minutes. Remove from the heat and leave to cook for 5 minutes.

2. Separate the fish and milk. Discard the bay leaves.

3. Preheat the oven to 200C.

4. For the mash, boil the potatoes until soft. Drain and return them to the pan. Mash with butter, cream, a squeeze of lemon and most of the cheese. Season to taste.

5. Cook the leeks and spinach in butter.

6. Make a white sauce- add the butter, flour and once combined add the fish infused milk, wine and cream. Add the leeks, spinach, dill, chives, parsley to the sauce once thick. Gently stir in the fish.

7. Place the fish mix into an ovenproof dish and spoon the mash on top. Fluff up the potatoes with a fork and sprinkle with the remaining cheese.

8. Cook for 45 minutes until bubbling at the edges and golden brown.

Beauty is in the pie of the beholder...

Ta-dah! Enjoy! x