‘Let us Enjoy Kings Birthday Weekend with this Fish Pie’
Ingredients:
500g of raw, unsmoked fish of your choice cut into chunks
200g smoked fish of your choice, cut into chunks
1 cup frozen peas
1 cup sweetcorn
1 cup carrot, diced
4 large potatoes, peeled and chopped
1/2 cup milk
1/2 cup cream
2 Tbsp butter
2 Tbsp flour
1 onion, finely chopped
1 cup grated cheese 
Salt and pepper, to taste
Fresh parsley, chopped 
METHOD:
Boil the potatoes in salted water until tender. Drain and mash with a bit of butter and milk. Season with salt and pepper. Set aside.
The Sauce:
In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft. Stir in the flour and cook for 1-2 mins. Gradually add the milk and cream, stirring constantly until the sauce thickens. Season with salt and pepper.
The Filling: 
Add the fish chunks, peas, sweetcorn and carrot to the sauce. Cook for a few mins until the fish starts to cook through.
Make The Pie:
Preheat your oven to 180°C. Transfer the fish mixture to a greased baking dish. Spread the mashed potatoes evenly over the top. Sprinkle with grated cheese. Bake in the preheated oven for about 25-30 mins, or until the top is golden and the filling is bubbling.
Garnish with fresh parsley and serve with a green garden salad.