Tomato Topped Fish Pie

Serves: 10

Ingredients

• 200ml Millac Gold
• 400ml Millac Milk Powder - Classic, Half-fat or Value, prepared according to directions
• 45g Lakeland Dairies Butter
• 1kg white fish e.g. coley, skinned & cut into large chunks
• 200g mature Cheddar cheese, grated
• 200g wholemeal breadcrumbs
• 500g spinach leaves, washed
• 2 large beef tomatoes, sliced
• 60g flour
• 2 tbsp English mustard powder

Method

Preheat the oven to 200°C or gas mark 6.

Heat the Lakeland Dairies Butter in a large saucepan and add the leeks, sauté for a few minutes.

Stir in the flour and mustard powder and cook, stirring constantly, for 1 minute on a low heat. Slowly add the Millac Gold then prepared Millac Milk Powder, stirring to prevent any lumps.

Simmer for 3-4 minutes, stirring until the sauce has thickened. Off the heat, mix in the cheese and allow it to melt. Arrange the white fish in a large ovenproof dish, season with black pepper.

Spoon over the prepared sauce and scatter with the spinach leaves.

Mix together the breadcrumbs with the remaining grated cheese and layer on top, finishing with the sliced tomatoes. Bake for 30 minutes, until golden.