Traditional fish pie is an old family favourite but this is our healthy take on the usual rich and creamy recipe. We make a potato topping and use half-fat creme fraiche in place of cream. A perfect family supper.
400g Fresh seasonal fish fillets (a combination or one type)
Peel the potato and dice into medium sized cubes. Place in a pan of cold water and bring to the boil, reducing to a simmer until the cubes are soft when prodded with a knife.
While the potato is cooking, add 2 tbsp of hillfarm rapeseed oil to a pan on a medium heat. Add the shallots and fry for a couple of minutes, then add the carrots and season.
Crush the garlic and add this to the shallots and carrots and fry together until the shallots are soft but not brown.
Reduce the heat and add the crème fraîche, cream cheese and mustard. Stir until the sauce is combined and close to simmering, then remove from the heat.
Cover the base of an oven proof dish with the spinach, then dice the fish into evenly sized pieces and place on top of the spinach layer and finally pour over the sauce.
Drain the cooked potatoes. Pour a tablespoon of hillfarm rapeseed oil and mash – it doesn’t need to be completely smooth as the lumps will go deliciously crispy in the oven. Spoon this evenly over the top of the fish pie mix and bake for 25 minutes until the potato has started to go crispy on top and the sauce is bubbling at the edges.