Fish Pie
250g Almare Cod Portions
250g Almare Salmon Portions
250g Almare Smoked Coley Portions
1kg White Potatoes
150g Pure Irish Creamery Butter
500ml Clonbawn Low Fat Milk
2g Stonemill Dried Parsley
30g The Pantry Plain Flour
8g Bramwells Dijon Mustard
500g Mixed Vegetables
Pre-heat the oven to 200°C/400°F/Gas Mark 6
Cut the fish into chunks and add to a pie dish
Put 50g of butter in a small saucepan and melt over a low heat
Add the flour and cook for a couple of minutes
Whilst stirring, add 400ml of milk, the parsley and mustard and cook until it thickens
Pour the sauce over the fish. Peel and boil the potatoes in salted water until soft
Add 100g butter and 100ml milk and mash well
Put the potato on top of the fish and sauce mixture and bake in the oven for 40 minutes until golden brown
Serve with mixed vegetables