Ultimate Cornish Fish Pie

Instructions

Peel and boil the potatoes, drain and allow to dry a little, mash, season and add butter to taste.

Rinse and dry the fish

The ideal sauce for fish pie is a white wine sauce enriched with cream, or a bechamel. For this recipe 500ml of sauce will be sufficient.

Make a white sauce (according to the makers instructions if you are using a packet), flavour with some fish stock. It is important to make the sauce thicker than normal as it will be thinned by the cooked fish juices. Add a little slaked cornflour to thicken if necessary.

Pour the sauce over the fish and gently mix together; season to taste.

Scatter some frozen peas on top of the mixture.

Cover with the mashed potato, top with grated cheese and bake in a hot oven for 45 minutes.