Assembly for the Fast Fish Pie

Fast Fish Pie – assembly, plus hints and tips

When you're ready to assemble, preheat your oven 180fan/200c/Gas 6.

You can use foil trays – 24x24cms to serve 4 or smaller if you want individual servings, otherwise a square casserole.

Open up your foiled fish and tip it into a large mixing bowl. Break the fish into chunks, gently, then season with black pepper.

If you're using cooked, peeled prawns, now is the time to add them – if you're using frozen prawns make sure they are properly defrosted in the fridge and discard any defrosting liquor.

There will be jelly from the cooked fish – discard or include – it's all flavour and will combine with the sauce you've made. If you've not used any smoked fish then you may want to add a sprinkle of salt. Add your Mornay sauce and fold to mix, gently.

Tip the mixture into your tray or casserole.

Add the sliced cooked potatoes, add a knob or two of butter and ground black pepper. If you're feeling really decadent then sprinkle grated Parmesan over the top.

Bake for 25 minutes until golden brown.

Serve with vibrant fresh veggies, preferably steamed or, dare I say, with a coleslaw or, if feeling really Northern, mushy peas!

A final word on fish.

Some may say it's extravagant to use cod loin in a fish pie – they'd be right. However if you're trying to convince your family to eat fish it would be a good idea to use a fish that doesn't have any bones. Using smoked fish with non-smoked gives a far less “fishy” taste. Shop smart if you can and a reminder that Aldi's range of fish – including cod and haddock loin too – is excellent and the best value. The trick here is the delicious strong cheese sauce. Tick, tick and tick!

Oh and by the way the Dijon mustard is optional but it does give an excellent zing so worth a try even if you're not a fan of mustard generally. It adds flavour without blowing your head off.

My final tip - each of the elements for this filling and the pie as a whole can be made ahead, all that remains is assembly, and whilst I probably shouldn't be advocating eating supper in front of Netflix all that's required is a deep bowl and a fork – delicious comfort food!

An every day fish pie ...

This recipe is flexible – deliberately using a key ingredient already baked, from your stash of ready cooked baked potatoes – if you're organised! You can make the sauce ahead and bake the fish too, enabling you to pull each element together without effort!

Fast Fish Pie

Serves 4

2 large baking potatoes – stab carefully with a

paring knife, wrap in foil and bake for 1 hour at

180fan/200c/Gas 6 – already done!

Set aside to cool then slice thinly – skin on or

off – personal choice

500g of fresh fish, wrapped in foil and baked for

15 minutes

If you want to cook ahead you could bake your

fish for the last 15 minutes of your potato baking

time – don't forget to use your timer!

Cool the cooked fish and then place in a sealed

container ready to use

Your fish can be a mixture of whatever you choose – for example, mix smoked haddock or cod with salmon and prawns – it's whatever floats your boat – pardon the pun. If you're using cooked peeled prawns as part of your 500g of fish then don't add them until you're assembling your pie.

Next up the sauce for your fish :

Mornay Sauce

Serves 4-6

40g unsalted butter

40g plain flour

600ml of milk – I use semi skimmed

150g mature Cheddar cheese

(or a combination of Cheddar and Gruyere)

1 tsp Dijon mustard

salt and black pepper

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring and add the mustard – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly. Your sauce should be a stiff consistency.

You can make the sauce ahead, fridge or freeze.

Assembly, plus hints and tips up next …