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Telegraph

Mash 'n' pea fish pie

Fish pie wouldn't be the same without peas. In this version, shared with me by my friend Lorna, the peas are added to the topping rather than mixed through the sauce. Lorna runs an online Duke of Edinburgh cookery school, which is all about building confidence in young people. Before that, she was the queen of canapés, cooking for the stars and writing countless articles and books. There's nothing she doesn't know about cooking, so I practically bit her hand off when she said she had a great fish pie recipe to share. Overview Prep time 25 mins Cook time 35 mins Serves 2 Ingredients 2 Maris Piper potatoes (around 400g), peeled and cut into 3cm cubes 40g butter 20g plain flour 300ml whole milk 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes, or use a fish pie mix 1 slice white bread 1½ tbsp olive oil 150g frozen peas or petits pois Method Step Put 2 Maris Piper potatoes, peeled and cut into 3cm cubes, in a saucepan of salted water. Bring to the boil, then simmer for 10 minutes or until cooked through. Step While the potatoes are cooking, make the sauce. Melt 20g butter in a small saucepan over a low heat. Step Remove the pan from the heat and stir in 20g plain flour, mixing well. Step Gradually add 300ml whole milk, stirring continuously. If there are any lumps, vigorously beat them out with a wooden spoon or whisk. Step Put the saucepan back over a medium-low heat, bring to a simmer then cook for 1 minute while stirring. The sauce should lightly coat the back of a spoon. Season well with salt and freshly ground black pepper. Step Remove the saucepan from the heat and gently stir in 300g skinless sustainable white fish fillet (such as cod, haddock or pollock), cut into 3cm cubes. Step Make the crumbs by tearing 1 slice white bread, including the crust, into very small pieces. Put them in a small mixing bowl with 1½ tbsp olive oil, season well and stir well with a fork to coat in the oil. Step Preheat the oven to 220C/200C fan/gas mark 7. Step Once the potatoes are cooked, add 150g frozen peas and cook for 2 minutes. Step Drain the potatoes and peas, then return them to the pan. Add the remaining 20g butter and mash well – you should end up with smooth potato, but you'll only be able to crush the peas, so the mixture will be a combination of rough and smooth. Season well with plenty of salt and pepper. Step Spoon the fish and sauce into an ovenproof dish and top with the potato-pea mash, spreading the mixture to the edges of the dish with a fork. Scatter over the crumbs. Step Put the dish on a baking tray and place on the middle shelf of the oven. Bake in the hot oven for 20 minutes, or until the fish is cooked through and the crumbs are crisp and golden. Serve on warmed plates.