Directions

1. Start by making your white sauce in a saucepan. We combine the melted butter with onion for the pie mix at this early stage.
2. Soften the onion in half your butter. Then add in the plain flour and stir the mixture into a roux paste.
3. Next add in the vermouth and milk. Allow the white sauce to thicken and stir continuously to remove any lumps. Once it is a smooth velvety sauce set to one side to cool.
4. Then preheat your oven to 180˚C. Add your peas, sweetcorn, capers and herbs to the cooling white sauce and finally your chopped fish.
5. Meanwhile mash your potatoes and add in the remaining butter and 100g of your cheese for a rich and glossy mash. Once it is smooth enough, transfer to a piping bag if you feel like making your fish pie extra special alternatively you can top your pie with a more rustic mashed potato layer.
6. Fill an oven proof dish with your fish pie mix and boiled eggs. Top with cheesy mash and sprinkle with the remaining Davidstow Cheddar. Bake for 35-40 minutes until the pie is golden and bubbling. Serve with wilted greens.