Cheesy Fish Pie

Ingredients

For the mashed potatoes

For the fish pie filling

Preheat oven to 190C/170C fan/gas 5.
Boil the potatoes until tender. Drain potatoes and add the butter, semi skimmed milk, Dubliner Mature White cheese and salt and pepper. Mash until smooth and set aside.
To make the fish pie sauce, add the butter in a large saucepan and place on a low heat. Add the shallot, garlic and thyme and sauté for 5 minutes. Add the white wine and continue to cook for a further 5 minutes or until reduced.
Stir through the flour to create a loose paste and gradually stir in the milk to create the sauce. Add the grated Dubliner Mature White and stir until smooth.
Place the fish, frozen peas and parsley into an ovenproof dish and pour over the sauce. Stir to combine.
Top the pie with the mashed potato and spread across evenly. Create peaks with a spoon or fork to add texture. Sprinkle with extra Dubliner Mature White if desired and transfer to the oven to bake for 30 minutes or until bubbling and golden.