Family favourite recipe: Fish pie

I am always one to pack in the nutrients, especially when I’m cooking for the family, this simple omega-3 rich homecooked fish pie is super comforting and full of additional plant goodness and vitamins. Perfect for the autumn and winter season.

Serves 4

Recipe

1 pack fish pie mix

1 leek chopped

400ml cream

1 cup of fish stock or vegetable stock

3 boiled eggs

1 tbsp dried dill (or you can use a small handful of fresh)

1 tsp nutmeg

2 bay leaves

1 celeriac peeled and chopped

1 cup frozen peas

1/2 cup grated cheese

A drop of milk (I used almond)

Knob of butter

Method

Preheat the oven to 180c.

Place the celeriac into a pan of water and bring to a boil, simmer until tender. Add the peas to the water when there is 5 minutes until cooked. Once cooked drain the water and add the milk and butter and season to taste. Use a masher or handheld blender to create the mash topping.

Add a little butter to a pan and soften the leek and season with a pinch of sea salt and black pepper. Add the fish pie mix, parsley, and dill. Add the nutmeg, bay leaves, stock and cream. Stir and allow to begin to cook for 8 minutes. Add the mixture to an oven proof dish. Chop the already boiled eggs into 1/4 and space them out in the fish pie mix. Remove the bay leaves.

Top the mix with your mashed celeriac and pea topping, making sure to evenly spread the mash. Sprinkle the cheese on top of the mix. Place in the preheated oven for 20- 25 minutes. Until the topping is golden brown and the fish pie is cooked through.

Serve with some broccoli on the side.

Enjoy!

Katie xx