Ingredients

Filling
50g butter
1 onion, peeled and chopped
50g gluten-free plain flour
600ml hot milk –heat the milk in the microwave for about 2 ½ minutes
1 tbsp chopped fresh dill or 1 tsp dried parsley
juice of ½ lemon
500g mixed fish (salmon, smoked haddock, white fish)
freshly ground black pepper
100g mature cheddar cheese, grated
Topping
800g potatoes, peeled and cubed
50g butter
splash of milk
50g parmesan cheese, grated

Method

1 Place the chopped potatoes in a pan of boiling, slightly salted water. Simmer for 20 minutes, or until the potatoes are soft. Drain and mash with the butter and milk. Season with pepper. Stir in the parmesan and set aside.

2 Preheat the oven to 200°C/fan 180°C/gas mark 6.

3 For the filling, melt the butter in a large pan. Add the onion, and fry for a few minutes. Cover with a lid and put on low heat for about 10 minutes. Remove the lid, and add in the flour and stir until combined into the onion mix. At this point, gradually pour in the milk. Stir continuously over a medium heat until your sauce is thick and smooth.

4 Once that has nicely thickened, add the dill, lemon juice, and the mixed fish into the saucepan. Season and stir the mixture for a couple of minutes. Remove the pan from the heat, add the cheddar and tip into the baking dish. Spread the mash over the top.

5 Bake in the oven for 30-40 minutes, or until the pie is bubbling around the edges and piping hot in the centre. Serve with peas or with some green vegetables of your choice.