Fish Pie

Unlike many fish pie recipes, this one doesn't require the effort of making a traditional roux, which means it is a bit quicker to make and the sauce is a bit lighter. There is no need to pre-cook the fish, again saving you time. If you want to increase the veg, you could also add in a small handful of peas with the fish.

It will feed 5 people.

Ingredients
450g of Fish. It needs to be skinless and boneless and then chopped in to strips. You can go for any mix you like really. For this one I used Salmon and Cod with a few Prawns.
1 Onion, finely chopped
1 Carrot, finely diced
600g Potatoes, peeled and diced
200ml Half Fat Creme Fraiche
1 tsp English Mustard
1/4 Bunch Fresh Parsley, finely chopped (use dried if you don't have fresh)
Juice of 1/2 a Lemon
100g Mature Cheddar Cheese, grated
Salt and Black Pepper
A little milk and about 25g Unsalted Butter for the Potatoes.

Method
Gently fry the onion and carrot in a little oil until they are soft. For 5 minutes or so.

Bring a large pan of water to the boil and add the potatoes. Leave to boil for about 10 minutes. 

In a separate pan, start to heat the creme fraiche. Add half the cheese, mustard, parsley, lemon juice and season. Mix together and then add the carrot and onion mixture.

Arrange the fish in a oven proof dish and then pour the sauce over. Mix to make sure everything is covered.

Drain the potatoes and mash with a few tablespoons of milk and some butter. Top the pie with the mashed potatoes and then put in the oven for 30 minutes, until the fish is cooked through and the potato is starting to crisp on the top. Put a baking tray under the fish pie to catch the sauce if it bubbles over a bit. It's easier to clean a tray, rather than an oven!