Pour the fish stock and milk into a large saucepan and bring to a gentle simmer.
Easy fish pie.
A normal fish pie uses a basic white sauce with cooked fish topped with mashed potato.
This recipe uses creme fraiche in place of the white sauce as a simple hack to speed things up.
You can also add parsley or cheese to the white sauce.
Put 1kg potatoes peeled and halved in a saucepan and pour over enough water to cover them.
Ingredients 6 medium potatoes cup butter divided 1 medium white spanish onion chopped 1 cups grated medium cheddar cheese 1 cups light cream or as needed 2 teaspoons dijon mustard 1 teaspoon lemon juice 1 pinch salt and ground black pepper to taste 1 pounds white fish skinned boned.
Bake for 30 mins or until golden and bubbling.
Along with ready made mashed potato.
Mash the potatoes with 1 tbsp oil and a pinch of sea salt and black pepper then spoon on top of the creamy fish filling.
Bring to the boil and then simmer until tender.
Heat the oven to 355 f 180 c.
When cooked drain thoroughly and mash with a splash of milk and a knob of butter.
Remove the pan from the heat then stir in the prawns fish pie mix and mustard.
Remove the fish pieces with a slotted spoon and set.
Heat the oven to 200c fan 180c gas mark 6.
Roughly chop the spinach and stir into the cheese sauce.