A very quick fish pie that freezes well - a good choice in family meal planning. Substitute coley for the haddock to reduce the cost - and make sure you fish is from sustainable sources! Serve with fresh green vegetables, such as broccoli, green beans or peas.
- Pre-heat the oven to 200oC, 400oF or Gas Mark 6.
- Place the milk* in a shallow pan with the fish*, bring to the boil, then simmer gently for 3-4 minutes until the fish is cooked but still firm. Drain any excess water from the fish, especially if it has become a little overcooked, and flake the fish. Reserve the cooking milk.
- Melt 40g of the margarine in a pan. Take off the heat and stir in the flour. Return to the heat and cook for 1 minute. Gradually stir in the reserve milk, ensuring it has been absorbed by the flour* mixture before adding more. Bring to the boil and simmer for 1 minute, stirring continually until thickened and smooth. Season with pepper.
- Place the fish in an ovenproof dish and pour over the sauce.
- For the topping, mash the potatoes with the remaining butter* and milk.
- For the mushroom layer, heat the oil in a pan, stir in the mushrooms and spring onions and cook until golden.
- Spread the mushrooms over the fish and sauce, then top with the mashed potato.
- Bake for 25 minutes until hot and golden brown.
Time: 30 minutes, plus cooking time.
Suitable for freezing.
Contains milk, fish and gluten.