Fish Pie

Filling:

Cheesy mashed potato topping:

Filling: 
Heat the butter and oil together in a large heavy bottomed saucepan. Fry the onion, green pepper and garlic together until the onions are soft.

Add the mushrooms and fry until golden and all the liquid has evaporated. Add the flour and mix through.

Add the white sauce, cheese, peas, herbs and sour cream and mix well. Add lemon juice and seasoning to taste.

Gently mix in the fish and set aside.

Cheesy mashed potato topping: 
Cook the potatoes in salted boiling water. Once cooked, add the butter and milk and mash until smooth.

Mix the cheese in and season to taste.

To assemble: 
Preheat the oven to 180°C.

Spoon the fish mixture into a deep greased ovenproof dish and spread out evenly.

Spoon the mashed potato on top and spread out evenly. Do not fill the dish higher than 2 cm from the rim as the mixture tends to bubble and may cause unnecessary spills.

Sprinkle the extra Cheddar on top. Bake for 35 – 40 minutes until golden.

Serve with steamed vegetables or salad.

HINTS & TIPS: 
Use 6 cans of drained tuna instead of the hake fillets.