Fish Pie

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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