You Will Need:
2 packs Sainsbury’s Fish Pie Mix
4tbsp Butter or Margarine, 2tbsp for the sauce and 2 tbsp for mashing potatoes
1 Cup frozen peas
4 tbsp Plain Flour
1/2 cup Fresh or dried parsley
250g Potatoes for mash
Peel the potatoes and halve, put into a large saucepan and cover with cold water, put on high heat to cook for mashing.
Pour the milk into a large pan and heat gently. Add the fish pieces and cook gently for about 10-15 minutes or until the fish is firm, take care not to scorch the milk.
Once cooked remove the fish from the milk using a slotted spoon, keep the milk on a low heat and drain the fish in a colander. Once drained spread the fish evenly over the base of a flat dish. Preheat Oven to 400°F/200°C/Gas Mark 6.
Sprinkle the frozen peas over the fish ready for covering.
Add the parsley to the milk ready to make a parsley sauce.
In a separate pan melt 2tbsp butter/margarine gently then add the plain flour, mix well making a blonde roux, add bit by bit to the milk stirring continuously to make a thick smooth sauce (you may not need to use it all, it keeps in the freezer for next time in some cling film)
Once the sauce is a desired thickness (make sure it’s slightly thicker than desired as it will thin whilst cooking in the pie), pour the sauce over the fish and peas in the dish until covered evenly, leave to cool slightly. so the sauce thickens.
Once the potatoes are ready, drain and mash with the remaining butter, and using a pallet knife or spatula, spread the mash over the top of the fish pie mixture.
Using a fork, fluff the top of the mash.
Put in the oven at 200C until golden brown, serve immediately with vegetables of your choice, or salad.