Fish Pie

Name: Fish Pie
Yield: 5 servings
Ingredients: 900 g Maris Piper potatoes (peeled and cubed); 400 ml Arla® B.o.b milk (plus extra for mash topping); 3 tbsp olive oil; 25 g plain flour; 4 spring onions (sliced); 1 Medium red onion; 2 leeks (chopped); 1 Pack of Fish Pie Mix (cod, salmon, smoked haddock); Small Bunch of chives (chopped); 1 tsp English Mustard; 100 g Petits Pois; 100 g Frozen sweetcorn; 100 g Low Fat Arla® LactoFREE Cheddar; 50 g parmesan cheese; Splash of worcester sauce; Crusty Stale Bread to Make Crumbs for Topping; rocket leaves; pinches salt; pinches pepper

If you're looking for some hearty comfort food, look no further than our easy and simple creamy fish pie. An English classic, this pie is an all time favourite comfort dish and is made with low fat Arla Lactofree cheddar as well as Arla B.O.B milk to help you indulge in style whilst also keeping it healthy.

https://www.arlafoods.co.uk/recipes/fish-pie/

Instructions

Step 1

Heat your oven to 200°C/fan 180°C /gas mark 6.

Step 2

Bring water to the boil and add the potatoes. Simmer until tender.

Step 3

Once cooked, drain and then mash with a splash of B.O.B milk until smooth. Add salt and pepper to taste.

Step 4

Heat your oil in a separate pan and then add the flour followed shortly after by your spring onions, red onion and leeks. Heat gently and cook for 5- 10 minutes. Your veg should be soft and onions almost translucent.

Step 5

Whisk in 400ml of B.O.B milk and bring to the boil. Ensure that you stir as often as possible to avoid the bottom of your pan burning. It should take around five minutes to thicken.

Step 6

Remove from the heat and stir in your mixed fish, English mustard, chives, petit pois and sweetcorn before adding to your oven dish.

Step 7

Spoon your potato on top before sprinkling over with cheese, breadcrumbs and a splash of Worcester sauce.

Step 8

Place in the oven for 35 minutes until bubbling at the edges and coloured on top. To finish, garnish with rocket leaves.

Enjoy!

Ingredients

Maris Piper potatoes (peeled and cubed)	900 g
Arla® B.o.b milk (plus extra for mash topping)	400 ml
Olive oil	3 tbsp
Plain flour	25 g
Spring onions (sliced)	4
Medium red onion	1
Leeks (chopped)	2
Pack of Fish Pie Mix (cod, salmon, smoked haddock)	1
Small Bunch of chives (chopped)
English Mustard	1 tsp
Petits Pois	100 g
Frozen sweetcorn	100 g
Low Fat Arla® LactoFREE Cheddar	100 g
Parmesan cheese	50 g
Splash of worcester sauce
Crusty Stale Bread to Make Crumbs for Topping
Rocket leaves
Salt	pinches
Pepper	pinches

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