Fish Finger Pie with creamy mash
700 grams potatoes, peeled and chopped
50 grams unsalted butter
50 ml semi-skimmed milk
100 grams cheddar cheese, grated
12 Donegal Catch Omega-3 Fish Fingers
For the sauce:
40 grams butter
50 grams plain flour
500 ml milk
salt and freshly ground black pepper
4 tbsp finely chopped parsley
250 grams Green Isle Frozen Peas
2 tablespoons fresh parsley, chopped
Zest of ½ a lemon
- Preheat the oven to 200 C / 220 C fan.
- Place the potatoes into a large saucepan filled with cold salted water and bring to the boil over a medium heat. Once boiling, cook for about 15 minutes or until the potatoes are completely tender and then drain and mash with the butter, milk, most of the cheddar cheese (saving some for the top!) and some seasoning.
- Whilst the potatoes are cooking, place the fish fingers into a 25 cm x 30 cm baking dish and cook for 10 minutes in the oven.
- Make the white sauce by melting the butter in a medium saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to cook out the flour.
- Take the pan off the heat and gradually stir in the milk; adding the milk incrementally makes sure to avoid lumps. When all the milk is added, return the pan to the heat and simmer gently for 2 minutes then add the frozen peas and cook for a further 5 minutes. Remove the sauce from the heat and stir in the chopped parsley and lemon zest then season with salt and black pepper.
- To assemble, pour the white sauce over the par-cooked fish fingers in the baking dish and then top with the cheesy mash. Place the baking dish on a tray and sprinkle over the remaining cheddar cheese.
- Bake for 20 minutes until the top is golden and the pie is bubbling then serve straight away with some steamed green vegetables on the side.