Fish Pie

I made fish pie yesterday. Whilst browsing the fish counter at the supermarket I spotted a pack of "fish pie mix". This was 320g of pieces of fish - salmon, cod and smoked haddock for £2.99. With enough fish to make 4 individual pies, that works out about 75p per pie.

Fish Pie (serves 4)

1lb 8 oz (700g) mashed potato
2 carrots
1 clove garlic
2 cm root ginger (or 2 shallots instead of garlic and ginger)
1 sachet miso soup making 160ml (or fish stock)
4 fl oz (110 ml) white wine
250ml single cream (or soya alternative)
1 oz (25 g) butter
1 oz (25 g) flour
320 g fish pie mix

Sprigs lemon thyme (or parsley)

Grated Cheddar cheese
Two slices wholemeal bread, crumbled
Black pepper

Make the mash potato in your usual way and leave to cool. Peel, finely chop and cook the carrot until tender then leave to cool. Peel and chop the garlic and ginger then fry in a little oil for 2 minutes. Pour in the wine and heat for 5 minutes until reduced by half. In the meantime, make up the miso soup then dilute with 140 ml water. Add the soup and 150 ml of cream to the wine and heat for 10 minutes until reduced by half. In the meantime, make a roux by melting the butter in another pan, stirring in the flour and gradually pouring in the remaining cream. Pour the soup mix into the roux and cook for 5 minutes until a thick, smooth sauce is made. Leave to cool completely. When everything is completely cool assemble the pies in 4 individual dishes or foil containers. First divide the fish mix evenly between the dishes then sprinkle over the lemon thyme and carrots. Pour over the sauce and stir. Layer over the mashed potato and level. Sprinkle over the cheese then the breadcrumbs and finally grind over black pepper. The pies can now be frozen. To cook, thaw completely then bake at 200°C, gas 6 for 20-25 minutes until hot through and golden. Serve with seasonal vegetables.