Creamy Low-Fibre Fish Pie with a Velvety Mash

1.Preheat your oven to 200°C (390°F).

2.In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and translucent, about 5 minutes.

3.Sprinkle the flour over the onion and garlic mixture, stirring well to combine and cook for another minute to eliminate the raw flour taste.

4.Gradually pour in the fish stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens slightly.

5.Stir in the double cream, dried dill, lemon juice, and season with salt and pepper to taste. Add the frozen fish mix to the sauce, gently folding it in. Cook for an additional 5 minutes until the fish is heated through. Remove from heat and set aside.

6.Meanwhile, boil the chopped potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.

7.In a separate bowl, mash the potatoes with 50g of butter and 100ml of milk until smooth and creamy. Season with salt and pepper to taste.

8.Transfer the fish mixture into a baking dish, spreading it evenly. Top with the velvety mashed potatoes, smoothing it out with a spatula. You can create a decorative pattern on top with a fork if desired.

9.Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the filling is bubbling.

10.Remove from the oven and let it cool for a few minutes before serving. Enjoy your comforting creamy low-fibre fish pie!