- 500g Fish Pie Mix
- 1.5Kg Maris Piper Potatoes
- 100g Butter
- 50g Plain Flour
- Salt and Pepper
- 1tsp Dried Thyme
- 1tsp Dried Rosemary
- 2 Cloves Garlic (finely chopped)
- 1 White Onion (finely chopped)
- 250ml Milk
- 2x Potts Fish Stock or 550ml
- 50g Fresh Dill (Finely Chopped)
- 150g Frozen Garden Peas
- 100g Grated Cheddar Cheese
Optional Extras: Crusty Bread, King Prawns
Serves 6-8 people
PEETS FISHERMANS PIE
Heat the oven to 200C/fan 180C/gas mark 6. Put the potatoes, peeled and cut into small chunks, in a pan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
When cooked, drain thoroughly and mash with a splash of milk (50ml) and a knob of butter (50g). Season with ground black pepper and salt.
While the potatoes are cooking put 50g butter, 50g plain flour, diced onion, rosemary, thyme and garlic in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
Gradually whisk in 200ml milk and 500ml fish stock using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
Take off the heat and stir in 500g mixed fish, 50g finely chopped dill, 150g of garden peas. Pour into an ovenproof dish. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
Pop in the oven for 20-25 mins or until golden and bubbling at the edges.
Optional: Add some King Prawns, and serve with crusty bread.