Ultimate Creamy Fish Pie

While the potatoes cook, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in another large saucepan on medium-high heat.

Once hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 5-6 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

Once the onion has softened, add the garlic and cook for 30 secs more.

Add the butter (see pantry for amount) and allow it to melt, then stir in the flour (see pantry for amount). Cook, stirring continuously, for 1-2 mins. 

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, then simmer, stirring occasionally, until thickened, 2-3 mins.

Once the sauce has thickened, stir in the creme fraiche and two thirds of the hard Italian style cheese.

Next, drain the fish pie mix and pat dry with kitchen paper. Gently stir the fish pie mix into the sauce. IMPORTANT: Wash your hands and equipment after handling raw fish.

Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, heat your grill to high. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then mix in half the chives.

Once the fish is cooked, stir in the peas and remaining chives. Cook until piping hot, 1-2 mins. Season with salt and pepper, then transfer to an ovenproof dish. 

Using a fork, spread the mash evenly over the filling, then sprinkle over the remaining cheese.