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Cheesy Fish Pie

Ingredients:
For the mashed potatoes:
 1 kg Potatoes, peeled and cut into chunks
 30 g Butter
 20 ml Semi-skimmed milk
 50 g Dubliner Mature White, grated
 Salt & Pepper
For the fish pie filling:
 50 g Butter
 1 Shallot, finely chopped
 1 Clove of garlic, crushed
 1 tbsp Thyme, finely chopped
 50 ml White wine
 50 g Flour
 500 ml Semi-skimmed milk
 50 g Dubliner Mature White, grated
 500 g Fish (mixture of white fish, smoked fish and salmon)
 50 g Frozen peas
 1 tbsp parsley, finely chopped
Directions
1

Preheat oven to 190C/170C fan/gas 5.

2

Boil the potatoes until tender. Drain potatoes and add the butter, semi skimmed milk, Dubliner Mature White cheese and salt and pepper. Mash until smooth and set aside.

3

To make the fish pie sauce, add the butter in a large saucepan and place on a low heat. Add the shallot, garlic and thyme and sauté for 5 minutes. Add the white wine and continue to cook for a further 5 minutes or until reduced.

4

Stir through the flour to create a loose paste and gradually stir in the milk to create the sauce. Add the grated Dubliner Mature White and stir until smooth.

5

Place the fish, frozen peas and parsley into an ovenproof dish and pour over the sauce. Stir to combine.

6

Top the pie with the mashed potato and spread across evenly. Create peaks with a spoon or fork to add texture. Sprinkle with extra Dubliner Mature White if desired and transfer to the oven to bake for 30 minutes or until bubbling and golden.