Colcannon fish pie

Merge together two classic dishes with this colcannon fish pie recipe. Adding cabbage and leek to the fluffy potato topping makes it all the more delicious and gives tasty texture that works well with the creamy sauce. This easy fish pie can be prepared up to 24 hours ahead and kept covered in the fridge until ready to bake.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15 mins until almost tender, then add the cabbage and 1 leek. Boil for 3-4 mins, then drain and set aside.

2. Meanwhile, heat the oil over a medium heat in a large, deep frying pan. Fry the onion and remaining leeks for 5 mins, then add the stock and milk. Add the cornflour paste and simmer for 5-8 mins, stirring, until it thickens and comes to the boil.

3. Add the peas and fish, season and pour into a 1.5ltr pie dish. Mash the cooked potato and veg mix together; season. Spoon over the fish mix, top with the cheese and bake for 30 mins until golden and bubbling.

Freezing and defrosting guidelines: Once the dish has cooled completely, transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating until piping hot.

Ingredients

Ingredients

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15 mins until almost tender, then add the cabbage and 1 leek. Boil for 3-4 mins, then drain and set aside.

2. Meanwhile, heat the oil over a medium heat in a large, deep frying pan. Fry the onion and remaining leeks for 5 mins, then add the stock and milk. Add the cornflour paste and simmer for 5-8 mins, stirring, until it thickens and comes to the boil.

3. Add the peas and fish, season and pour into a 1.5ltr pie dish. Mash the cooked potato and veg mix together; season. Spoon over the fish mix, top with the cheese and bake for 30 mins until golden and bubbling.

Freezing and defrosting guidelines: Once the dish has cooled completely, transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating until piping hot.