Fish Pie A very traditional English dish that is wonderful on a cold winter evening at home but, with some of the more luxurious types of fish, is equally popular for parties and entertaining. Watch me make it on YouTube Download an accessible word version here Ingredients Topping: 1kg Maris Piper potatoes, peeled and chopped in halves. Dash of milk. Knob of butter. Handful of grated Cheddar cheese (optional). Filling: 3 ounces butter. 3 ounces plain flour 4 spring onions finely sliced. 1 and a half pints milk. 300 - 400g Puppydrum fish, filleted, skinned and boned. 1 teaspoon  mustard. Small bunch of chives, finely chopped. Handful of frozen peas. Method: 1. Heat oven to 200c Fan, Gas 6. 2. Cover potatoes with cold water, bring to the boil to cook until done.  Drain and mash with the butter, milk plus salt and pepper to taste. 3. While the potatoes are cooking, heat the remaining butter, flour and spring onions in another pan and cook for 1-2 minutes before whisking in the milk.  Bring to the boil and simmer for a few minutes until thickened, stirring constantly to avoid lumps. 4. Remove from the heat and add all the remaining ingredients except the topping.  Stir gently to start firming the fish, de-frosting the peas.  Place in oven proof dish. 5. Top with mashed potato and Cheddar 6. Cook in oven for 20-25 minutes. My Tips: Puppydrum fish may not be available so you can use a mix of salmon, cod and other fish.  Smoked haddock is very traditional but it should be properly smoked not just dyed.  Luxury versions can include prawns, pieces of monkfish and more. A drop of cream can make the mashed potatoes wonderful (especially if you are not using the cheese). The peas really add colour so sweetcorn could be added too. Fork over the mashed potato topping to give ridges and then scatter flakes of butter to get a crisp and toasted top.
Baking Blind You don’t have to be blind to cook but it helps!