- Grate the carrots and celery and add to a large bowl. Add the fish and mix up.
- Using the smallest part of the grater, grate the zest of one lemon and add to the bowl.
- Add the juice of the lemon, the cheese and the parsley to the bowl. I also add some frozen peas at this stage.
- Add the stock and Crème Fraîche to the bowl and mix well.
- Place this mixture at the bottom of a deep casserole dish.
6.
6. Peel the potatoes and cook in a pot of boiling water until soft. When cooked mash them, add a dollop of butter, drop of milk and some salt/pepper to taste.
7. Spread the mashed potato on top of the fish mixture and place in centre of oven where it should cook for about forty minutes at 180'C or gas mark 4.
Voila! I sprinkled some black pepper on top. That's what the little specks are.
Note - I used baby stock from Boots so as to avoid adding salt to the dish. This is because I wanted to share some with Billy who is 9.5 months old. I made the recipe as explained above, but only added a bit of salt when I removed Billy's portion of the "fish mixture" part of the pie. I made him a separate little pie with it and added the mashed potato to that.