amazing gluten/wheat free fish pie.

Ingredients

1 large onion, chopped
800g skinless fillets of fish such as cod,whitin,hake or haddock I use cod for this dish.
150ml of chicken stock
1 lemon juice only
125g butter diced
salt and pepper
150g mushrooms, sliced
225ml double cream
1 heaped tablespoon of mustard
4 tablespoons of finely chopped mixed herbs
1kg mashed potatoes

Method

preheat oven to 180c/gas mark 4.

Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the stock add the lemon juice and scatter with 100g of the butter and season to taste with the salt and pepper. Cover with a lid and simmer on a low heat for 15-20 mins or until the fish is cooked.

In the meantime, melt the remaining butter in a small frying pan and saute the mushrooms on a gentle heat for 5-6 minutes or until softened. Season well with salt and pepper.

Once cooked and using a s,lotted spoon, carefully transfer the fish from thhe saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.

Add the cream to the onions and the cooking liquid in the pan and conyinue to simmer, with the lid off for 10-15 minutes or intil the sauce is reduced and thick enough to coat the back of a spoon, stir in the mustard, herbs and the mushrooms and check the seasoning.

Pour the sauce over the fish in the dish and spoon over the mashed potatoes with the back of a spoon or a fork smooth it over the fish andf liquid.

Bake in the oven for about 30 minutes or until bubbling and golden on top.

Serve and enjoy.