Luxury and nutritious Fish Pie

Here’s the nutritional bit: Celeriac contains a considerable amount of potassium, a mineral that helps in preventing hypertension (high blood pressure) by regulating your blood pressure. Improves bone health. Celeriac contains high amounts of vitamin K and phosphorus, which help in bone metabolism and the prevention of osteoporosis.

Serves 4

1 large celeriac, diced

1 tbsp butter

Sea salt and ground black pepper

1 tbsp Olive Oil

1 garlic clove, finely chopped

1 large white onion, finely chopped

1 large leek, thinly sliced

1 tbsp dill, finely chopped

1 tbsp parsley, finely chopped

200g chestnut mushrooms, finely sliced

500g fish pieces (you can buy a fish pie mix!)

150ml milk

2 bay leaves

100g grated cheese

Preheat your oven to 180ºC/Fan 160ºC/Gas mark 4/360ºF. Put the Celeriac in boiling water and cook for about 10 minutes, until tender. Drain and mash, add the butter, salt and pepper whilst mashing.

Whilst the celeriac is cooking, put a large pan on the hob add the olive oil on a medium heat and soften the onions, garlic, leeks and herbs. This will take about 7 minutes. They don’t want to be fully cooked as they still have to go in the oven. Transfer onion mix to a the bowl you are going to put in the oven to make your fish pie. Now add the mushrooms to the hot pan, cook for about 5 minutes, just to soften them. Then add to bowl with the onion mix.

Give the pan a wipe over to remove the residue from the onions. put back on the hob and cook the fish (make sure you remove any skin). Add the milk and bay leaves and poach for about 6 minutes. Remove the fish and put in the bowl. Take the bay leaves out of the milk and add some of the milk to the pie, don’t drown it, but use your judgement.

Cover with the mashed celeriac and cook in the oven for about 15 minutes, at the end of the cooking time, add the cheese and brown under the grill.