Cheesy Fish Pie with Cathedral City

Love cheese? Welcome to the club!  We love cheese in this household especially Mr C and Mr K.  They are huge cheese lovers, from eating cheese sandwiches to a tasty cheesy fish pie!  I always try to cook at least one portion of fish each week to make sure my family get their omega 3 and other nutrients.  And fish pie is one of our favourite dishes to eat during the week.

Ever since I’ve known Mr C, he has always been a fan of the nation’s favourite cheese, Cathedral City and we often buy the Mature Cheddar.  We’ve tried the other variants and they are excellent too but the Mature Cheddar has a distinctive, smooth and creamy taste that we all love.  It comes in a zip lock packaging for easy to storage.  Recently, they have launched new a packaging design across the full Cathedral City range, bringing all products under one unified look!  Have you seen them yet?  It looks as distinctive as usual, but with a fresh, clean and modern look!

Did you also know that their cheese is made at their Cornish creamery using milk from dedicated West Country farmers?  If you would like to learn more about Cathedral City, visit their Facebook page and chat with them about your Cheese Rules!

Today, I would like to share with you this cheesy fish pie recipe which is one of our favourite family meals.  To create this dish, you will need:

• 500g of fish chunky
• 300g of Cathedral City cheddar, grated
• 300g of potatoes
• 300ml of milk
• 100g of chorizo, cube
• 50g of butter
• 3 tablespoon of plain flour
• Handful of spinach

Method:

1. To make the fish pie cheesy topping, boil a pot of water to cook the potatoes. Once the potatoes are cooked, drain it well and mash. Then add 150g of grated Cathedral City cheddar, 200ml of milk, salt and pepper to taste.
   
2. Boil the cold milk in the pot and add the fish. Once it is cooked, remove the fish and set it aside. Then add 120g of grated Cathedral City cheddar, butter and flour to thicken the sauce. Add salt and pepper to taste.
3. Place the cube of chorizo into an air fryer for 6 minutes at 175 degree or until it is crispy. If you don’t have an air fryer, you could cook it in a wok/pan until it is crispy. Drain or soak up any excess oil from the chorizo.
   
4. Mix the fish, chorizo and spinach together and place it in an ovenproof dish. Then add the creamy sauce into the dish.
   
5. Spread the potato mash evenly and use a fork to draw lines on it before adding more cheese on top.
   
6. Bake in the oven for 20 minutes at 170°C.
   

This meal should serve four people.  If you don’t like spinach, you could swap it with sweetcorn or peas or another vegetable.  We often put a tin of 150g sweetcorn if we run out of spinach.  If you serve this fish pie to babies or younger children, you might want to omit putting smoked fish as it can taste quite salty.  My family don’t like herbs in the pie but if you do, you could add dill into your cheesy potato mash and it will add more colour and taste to it!

Do you like adding grated cheese into your pasta or perhaps you like it melted on your fries?  Cathedral City is the perfect cheese for you!  It can be used in so many recipes!  I would like to hear all about your cheese rules, do tell me how you take your cheese in the comments!

Disclosure:  This is a featured post, however all thoughts and opinions remain our own.