Hearty Fish Pie.

Ingredients: Duration of Cooking: Approx 1 hour 20 minutes

For the Roux:

• 1 Piece of Celery

• 1 Leek

• 50 g of Butter

• 50 g of Flour

• 400 ml of Hot Milk

• Handful of Chopped Parsley, Dill & Chives

• 1 tsp of Salt & Pepper

• 40 g of Cheddar Cheese

• 40 g of Parmesan Cheese

For the Filling:

• 2 Carrots

• 1 Cup of Frozen Peas

• 1 Chicken Stock Cube

• 500 g of Seafood Mix

For the Mashed Potato:

• 4 Large Potatoes

• 60 ml of Hot Milk

• 30 g of Butter

Directions:

Step 1: Chop celery and leek.

Step 2: Peel and cube potatoes place it into a large saucepan with cold water and salt - cook it until soft.

Step 3: Peel and slice the carrots. Take a small saucepan add in the carrots with a chicken stock cube and boiling water -cook to al dente.

Step 4: Take a large saucepan add in the celery and leek with 50 g of butter. When it's soft add in 50 g of flour then the hot milk gradually while continuously stirring until it forms a nice and thick sauce.

Step 5: Add chopped parsley, chives, dill, salt, pepper and grated cheese to the roux.

Step 6: When the carrots are ready - drain and add into the roux along with the 500 g of seafood mix and frozen peas.

Step 7: Drain potatoes then mash it with 30 g of butter and 60 ml of hot milk.

Step 8: Butter your tray place in the roux mix.

Step 9: Add mashed potato to the top. Let it be uneven that will then create great crispiness.

Step 10: Add the more cheddar cheese to the top.

Step 11: Place it into a preheated oven at 180 degrees until the cream starts bubbling on the side and the top is nice and golden brown. (Make sure to have a flat tray underneath to catch any spilling.

Enjoy!

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