Easy scalable cheesy fish pie with kale

• potato Maris Piper↗200g g

  cut into pieces

• butter↗1 tbsp tbsp
• flour↗1 tbsp tbsp
• whole milk↗200ml ml

  plus 1 tbsp

• Dijon mustard↗½ tsp ½ tsp
• cheddar↗100g g

  gruyere or emmental, grated

• fish mix for pie200g g

  (used a mix of salmon, hake and shrimp)

• frozen peas↗50g g
• grated kale50g g
• green onion↗1

  finely chopped

• parmesan↗1 tbsp tbsp

  finely grated

• green salad↗

  for serving (optional)

Step-by-step instructions

1. 1

   Transfer the potatoes to a pot, cover with boiling water from the kettle and add a pinch of salt. Simmer for 15‑20 minutes until tender, then drain and set aside to steam.

2. 2

   Meanwhile, melt the butter in a heavy saucepan over low heat. Add the flour and stir until a paste forms. Gradually whisk in 200 ml of milk until you obtain a thick white sauce. Simmer for 3‑4 minutes, stirring constantly. Season, then add Dijon mustard and half the cheese, continuing to stir until the cheese melts. Gently fold in the fish pie mix, peas and kale, and cook for another 8 minutes, or until the kale wilts, the fish is cooked and the shrimp turn pink.

3. 3

   Preheat the grill to medium‑high temperature. Mash the potatoes together with the green onions and 1 st. l. of milk. Add the remaining cheese and season well.

4. 4

   Pour the filling into a heat‑proof dish and spread the cheesy potato mixture on top with a spoon, smoothing it with a fork until fully covered. Sprinkle with Parmesan and grill for 10‑15 minutes until the pie turns golden and bubbles. Serve with green salad if desired. An unbaked pie, well covered in the dish, can be stored in the freezer for up to three months.