Upsidedown Fish Pie

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This upsidedown fish pie was absolutely lush! With a garlic and parsley mash topped with creamy fishy goodness. 

I actually don't currently own a freezer, hence why I've opted for tinned peas. This can easily be substituted for a few handfuls of frozen peas.

So I opted to use some fresh parsley after it was substituted onto my food shop. If you don't have any, the dried stuff will do fine or something mixed herbs! Opt for 2 tsp. 

I didn't add any cheese to this recipe, but you're more than welcome too! 

Ingredients 

Fish pie

Oil
1 head of garlic
2/3 sticks of celery
1 onion
3 carrots
1 tin of peas (frozen also works) 
1 Tbsp Plain flour 
Handful of parsley
1 vegetarian/ chicken stock cube (low salt)
600ml milk
1 pack of frozen fish fillets 


Mash 

2-3 potatoes 
Parsley
1 tbsp butter 
Dash of milk



How to do

You want to preheat the oven to around 180⁰c, cut the top off the garlic head, drizzle with some oil and wrap in tinfoil. You want to pop this in the oven for around 30-40 minutes. Until the garlic bulbs are softened and light brown. 

Dice the onions, celery and carrots. Pop in a deep saucepan and add a drizzle of oil, cook on a high heat stirring regularly. 

After around 5 minutes - or until the veg starts to soften - add in the peas. 

Run a knife over the parsley until really small pieces, crumble the stock cube into the flour and tip the parsley, stock cube and flour into the veg and stir. 

Drop the heat down to a medium and add all the milk. Stirring every so often, ensuring you scrape any flour off the bottom of the pan until the sauce has thickened.

Once the garlic is done, unwrap and leave to cool. Squeeze the garlic bulbs out of the head and reserve half for the mash. It should be a paste like consistency. 

Add the fish and garlic and stir gently. Leave to simmer for around 8-15 minutes, or until the fish is fully cooked. 

In this time, chop the potatoes and boil for around 15 minutes. Strain and add butter, milk, garlic, a handful of diced parsley and mash until smooth. 


Once the fish is fully cooked, give a stir to break up the fish. To serve, a dollop of mash and some ladles of the white fish sauce on top. 


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