Colcannon Fish Pie

 

COLCANNON FISH PIE

600g Maris Piper potatoes, peeled and diced

4 large Savoy cabbage leaves (about 100g), finely sliced

500g pack leeks, sliced

1 tbsp. vegetable oil

1 large onion, finely sliced

1 chicken stock cube, made up to 300ml

300ml milk

3 tbsp. cornflour, mixed with 4 tbsp. of the milk

200g frozen peas

390g pack of fish pie mix

75g mature Cheddar, grated

Preheat oven to 180C fan. Boil the potatoes until almost tender, then add the cabbage and one leek. Boil for a further 3-4 minutes, drain and set aside. Heat the oil over a med heat in a large pan. Fry the onion and remaining leeks for 5 minutes, then add the stock and milk. Add the cornflour paste, stir to combine and simmer for about 5 – 8 minutes until thickens and comes to the boil. Add the peas and fish, season and pour into a 1.5ltr pie dish. Mash the potato and veg together and season. Spoon over the fish mix, top with the grated cheese and bake for about 30 mins until golden and bubbling

 

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