Mixed Herb Fish Pie

Growing up, most fish pies I had (bar my mother's - this recipe is derived from hers) were made from bland cod in a cream sauce. Despite being incredibly rich, they lacked excitement and flavour. This recipe has become a firm favourite of ours (and Reggie enjoys the odd prawn chucked his way) and we enjoy it both in the summertime and winter.



For 4 servings -

This is what you need:

8 medium sized potatoes
100g cheddar cheese
100g cod, diced into bite sized pieces
100g salmon, diced into bite sized pieces
100g king prawns, peeled and de-veined
100g smoked haddock, diced into bite sized pieces
Handful of fresh parsley, roughly chopped
Handful of tarragon, roughly chopped
Handful of garden chives, roughly chopped
Handful of basil, roughly chopped
2 medium sized onions, diced
2tbsp paprika
2tbsp butter
Juice of 1/2 a lemon
200g cherry tomatoes, halved
1 tin chopped tomatoes (optional - use if you like more sauce)
Salt & pepper to taste

This is how you do it:

1. Peel, dice and boil potatoes until soft enough to mash. Mash whilst adding butter and paprika and set aside. I like to mix in paprika with a spoon instead of mashing it through so there's a marbled effect.
2. Fry onions until brown and add herbs and tomatoes.
3. Once tomatoes have softened, gently mash. If at this point you'd like more sauce, add a tin of chopped tomatoes. Add lemon juice and season to taste.
4. Lay fish and prawns in a casserole dish and pour sauce over the top.
5. Spoon and evenly spread mashed potatoes over the top of the fish.
6. Top with cheese and place in a 180 degree pre heated oven.
7. Remove from the oven after 30 minutes and allow to rest for 5 minutes.
8. Serve with a mild flavoured salad and enjoy!