Fish pie with mac‑n‑cheese

• milk↗650ml ml
• plain flour↗40g g
• butter↗40g g
• Dijon mustard↗2 tsp tsp
• aged cheddar↗150g g

  grated

• frozen peas↗180g g
• parsley↗handful of

  chopped

• macaroni↗300g g
• fish mix for pie300g g

  (smoked fish, white fish and salmon)

• green salad↗

  for serving (optional)

Step-by-step instructions

1. 1

   Pour the milk into a large saucepan, add the flour and butter. Place over medium heat and whisk continuously until you obtain a smooth, thick white sauce. Remove from heat, add Dijon mustard, most of the cheese (reserve a handful for the top), peas and parsley.

2. 2

   Meanwhile, cook the macaroni in a large pot of water, following the package instructions, until al dente. Drain.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Transfer the macaroni to the sauce, add half of the fish mix for the pie, stir, then place into a large baking dish. Top with the remaining fish, gently pressing it into the macaroni, and sprinkle the remaining cheese. Bake for 30 minutes until a golden crust forms, then serve with green salad if desired. The dish can be cooled and eaten within three days or frozen for up to a month. Thaw in the refrigerator, then reheat in the microwave or oven until steaming hot.