Fish Pie and Mustard Cream Cheddar Sauce Mash 15/11/2019, Recipes
A classic creamy fish pie elevated by adding full-flavoured mature Cheddar cheese to the mash and a touch of hot mustard to the sauce.
Time: approx. 20 min active, 35-45 min total. Makes 4 servings. Average £/serving: £5.01. Freezes well.
What you get:
Fish Pie Mix - mix of white fish (40%), smoked fish (40%) and salmon (20%)
Red Allouette Organic Potatoes
Somerset Organic Cream
From your larder:
Salt and Pepper
380g fish pie mix
5 large potatoes
2 good handfuls of cheddar cheese or 1 big cup of cheddar cheese, grated
1 carrot, chopped
1 onion, finely chopped
1tsp English mustard
Salt and pepper, to taste
Preheat the oven to 200C / fan 180 / gas 6.
Place the potatoes and a large pinch of salt in a large saucepan of cold water and bring to the boil over a high heat. Reduce to a simmer and cook until the potatoes become soft and tender.
Drain well and mash with ¼ of the grated cheese. Season with salt and pepper and set aside.
Meanwhile, heat olive oil in a large non-stick saucepan over medium heat. Cook the garlic, onion and carrot until tender. Remove the vegetables from the pan and place in a large baking dish to combine with the fish mix pie.
Pour the cream into a smaller saucepan and stir in the mustard to get a smooth and creamy sauce. Gradually whisk as you bring the sauce to the boil. You can add a cupful of chopped parsley in here if desired. Remove the pan front the heat and add in the remaining ¾ of the grated cheese and season with salt and black pepper.
Pour the sauce over the fish and veg mix, combining carefully. With a spatula, gently spread the mashed potato over the top, season if needed and bake in the oven for 35-45 minutes until crisp and golden on top.
It’s ready to serve. Don’t forget the squeeze of lemon!
NB: This collection will provide you with substantial leftover ingredients for further recipes.