Looking for Easy Fish Pie with Crunchy Potato Topping? Please use the QuickCook code BUD-FISB-HYJ.
- Place the potatoes in a medium saucepan and pour over enough milk to cover. Add the sliced garlic and a little seasoning, then bring to the boil and cook for about 15 minutes, or until tender.
- Meanwhile, place the smoked mackerel in the small bowl of a food processor with the crème fraîche, and blend until smooth. Stir in the chopped parsley and plenty of cracked black pepper.
- Drain the potatoes, reserving the milk. Return the potatoes to the pan with 4 tablespoons of the milk and the olive oil, and mash until smooth. Mix in the mackerel and season to taste with salt and pepper. Spoon into 4 small bowls and serve immediately with plenty of hot toast.