I think one of the most comforting foods during dank winter days is fish pie. It is warming, comforting and can be a really healthy option too. Great to come home too after work when you need something tasty and filling after a full week at work a great start to the weekend. Now our usual fare on Friday is pilchards on toast – but I will bring you this delight some other time.
300g mixed fish, this can be purchased from supermarkets already prepared, use a white fish, a smoked fish and salmon.
2/3 pint of lactose free milk
1 tablespoon of cornflour
1 1/2 teaspoons of mustard
Small handful of flat leaved parsley
2cm piece of freshly grated parmesan
1/3 small Butternut Squash, 1 tablespoon of garlic infused oil, 1/2 lemon
600g of potato
1 tablespoon of margarine
3 tablespoons of lactose free milk
Boil the potato
Mash the squash and potato with margarine and 3 tablespoons of milk add a small amount of salt
Add milk to a pan with mustard, parsley and mix cornflour with a little milk and add this to the pan – cook till thickened.
Add fish to a dish and pour over sauce till the fish is covered, keep remaining sauce to serve with the dish later.
Spoon on the mash, level with a fork and then sprinkle on the cheese.
Place the dish in the centre of an oven at gas mark 6, 250ºC for 25 minutes.
Serve with the warmed sauce.