CHEESY EATLEAN FISH PIE

300g smoked haddock fillet (no skin)

300g cod

1 shallot

1 bay leaf

2 sprigs of thyme

400g skimmed milk

900g desiree potato

90g light butter

150ml skimmed milk

225g Eatlean Tasty Mature Cheese (Grated)

Small bunch of chopping chives

25g light butter

25g plain flour

1 tbsp Dijon mustard

Salt and pepper to taste

Place the haddock and the cod fillet into a saucepan.  Peel and half-stone the shallot and add the bay leaf and thyme to the fish.  Pour the milk over.

Bring the milk to the boil, reduce the heat and simmer for 2 minutes.  Remove the fish from the milk and flake into a heavy based casserole dish.

Sieve the milk into a jug and set aside to use in the white sauce later.

Peel the potatoes and cut into small cubes.  Place in a saucepan then cover with water and add salt.  Bring to a gentle simmer for about 25 minutes.

When the potatoes are soft, drain and mash until smooth.  Add 90g of light butter and 100g of Eatlean Tasty Mature Cheese to the mash.

Place the cold milk into a saucepan and bring to a simmer.  Add this milk to the potatoes and beat them.  Add the chopped chives and season with salt and pepper.

To make the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minutes over a moderate heat.  Add all the fish poaching milk, whisking continuously, then add the mustard.

Simmer for 1-2 minutes, stirring, until you have a smooth, slightly thick sauce.  Remove the sauce from the heat, season with salt and pepper.

Pour the sauce over the fish in the casserole dish. Pipe the mashed potato over the top and sprinkle on the remaining Eatlean grated Tasty Mature Cheese.

Place in the oven at 180C/Gas mark 4 and cook for about 30 minutes until bubbling and golden brown on top.