At this time of year, some days we still crave a comfort dish but with a lighter feel. A fish pie is the perfect option, add some summery peas to make it fresh and you have the perfect combination. If you prefer you can also swop the mash for ready rolled puff pastry.

This recipe comes from James Martin, who gives some of his top tips on how to make an easy and simple fish pie. He says it's all about the sauce.



Serves 4

340-400g fish pie mix
600g potatoes, peeled and cut into chunks or slices
50g unsalted butter for potatoes
100g unsalted butter for sauce
3 heaped tablespoons flour
400ml milk
100g frozen peas
1 lemon
sea salt and freshly ground black pepper


Preheat the oven to 180°.

Put the potatoes into a large pan and add enough water to cover. Bring to the boil, lower the heat and simmer until soft. Drain the potatoes, add butter and mash until smooth.

Mix and scatter the fish pie mix in the bottom of a deep oven proof dish, season with salt and pepper.

Scatter the peas on top of the fish pie mix.

To make the white sauce, melt the butter in a pan, before adding the flour to it.

Whisk the butter and flour and then added a little milk. Keep whisking the mixture and adding more and more milk as you go. Keep the pan on a medium to high heat.

The mixture quickly thickens, but don't make the sauce too thick. Just add as much milk as you think and get the sauce to the texture you think is best.

When you are happy with the sauce, season with salt and pepper and a little lemon juice.

Pour the sauce over your the top of your fish and peas, and top with the mashed potato.

Put it in the oven and cook for about 30 minutes.

Once cooked, take out of the oven and serve.