Tasty Fish Pie

900g Potatoes, peeled and diced
25g Butter
Sea salt and ground black pepper
4 Spring onions, finely chopped
1 Tablespoon sunflower oil
1 Medium onion, peeled and finely chopped
1 Large carrot, peeled and finely chopped
3 Sticks of celery, finely chopped
½ A red pepper, finely chopped
2 Cloves garlic, crushed
300g Smoked haddock, skinned, boned and cut into chunks
300g Cod fillets, skinned, boned and cut into chunks
50g Butter
50g Flour
400g Wexford Creamery milk, warmed
110g Wexford Creamery red cheddar cheese, grated
1 Teaspoon dijon mustard
½ Teaspoon nutmeg
Sea salt and ground black pepper

Preparation method

Place potatoes into a large saucepan of cold water and bring to the boil. Reduce the heat to simmering
point and cook for about twelve minutes until tender. Drain, and mash them with the butter, salt and
pepper. Stir in the spring onions. Heat the sunflower oil in a saucepan/frying pan, add the onion,
carrot, celery, pepper and garlic and sauté until tender. Place the vegetables in a high-sided large
baking dish, add the haddock and cod.
In another saucepan, melt the butter and add the flour, stirring quickly, gradually whisk in the warm
milk and bring to the boil. Reduce the heat to simmer and cook for two minutes. Take the pan off the
heat and add in three quarters of the cheese, mustard, nutmeg, salt and pepper. Pour the sauce over
the vegetables and fish and mix to combine. Spread the mashed potatoes over the top and sprinkle the
remainder of the cheese. Bake in a preheated oven at 200°C/400F/Gas 6 for forty minutes approx until
golden on top.