Potatoes, Cheese And Fish Pies
Serves 4. Everyone’s favourite, fish fingers and creamy mash – what’s not to love?
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Directions
- Make the white sauce first by putting the butter, flour and milk into a saucepan over low heat. Whisk until thick and lump free, then season with the salt and pepper.
- Mix in 25 g of the grated cheddar.
- Roughly chop the fish fingers and divide them between 4 large ramekins, making sure you do not overfill them.
- Divide the mixed vegetables over the fish and pour over the white sauce, leaving a 1 cm border.
- Preheat the oven to 180°C.
- Mix the potato with the remaining cheese, the milk and parsley and spoon over the vegetables.
- Bake until golden.
- Serve warm.
Ingredients
- 15 ml butter
- 30 ml cake flour
- 500 ml full cream milk
- 2.50 ml salt
- 1 ml pepper
- 50 g cheddar, grated
- 12 frozen fish fingers, thawed
- 80 g frozen mixed vegetables, thawed
- 2 medium potatoes, peeled, cooked and mashed
- 100 ml milk
- 15 ml fresh parsley, chopped