Are you bored of the usual rut of chicken, beef and lamb roasts on a Sunday? Or rushed pasta dishes in the week?

Changing what you cook for you and your family needn’t mean changing how easy it is to cook… why not try surprising them this week with something a little different?

Try a classic fish pie recipe, it’s not only good for you and them but it’s also easy to do and delicious!

Fish Pie Recipe

Ready in under an hour, this recipe is quick and easy to do with minimal preparation time meaning you’ve time left to spend with your family before sitting down at the table and enjoying your meal.

Filling and comforting, this is an ideal choice for the colder months, so what are you waiting for… let’s get cooking!

To start, gather your ingredients. You’ll need:

2kg floury potatoes, peeled
1.5kg firm white fish, (haddock or hake preferably)
200g prawns, shelled
400ml milk
1 onion
1 bay leaf
Couple of black peppercorns
150g butter, plus a small knob
100g mature cheddar cheese, grated
Salt and freshly ground black pepper
150g flour
3tsp Dijon mustard

Before we begin, preheat the oven to 200°C and cook and drain the potatoes.

Placing the fish and prawns in a saucepan, pour over the milk and drop in the onion, bay leaf and peppercorns.

For five minutes, cook over a low heat, then drain – adding the fish to a lined roasting dish with butter.

Make sure to hold on to the milk but discarding the flavourings.

Next, mix 100g of the butter and the cheese with the cooked potatoes, season with salt and pepper and mash until smooth.

With the remaining butter, melt in a saucepan then stir in the flour. Cook for five minutes to make a roux sauce; adding the left over poaching milk and mustard, and whisk until smooth. To finish, season and pour over the fish.

Spoon the mashed potatoes on to the fish and melt the small knob of butter, pouring over the potatoes.

Simply bake for 20 minutes (or until golden brown) and serve.

About the Author: Francesca Rilotelli is a fan of the classic fish pie recipe.