Ingredients
- 8-10 Fish Fingers
- 500g (3-3½ Cups) Floury Potatoes
- 100g (⅔ Cup) Onion
- 1 Tbsp Vegetable Oil
- 400g (14oz) Tin Baked Beans
- 125ml (½ Cup) Vegetable Stock
- 50g (3 Tbsp + 1 Tsp) Butter
- 100g (1 Cup) Sharp Cheddar Cheese
- 2 Tbsp Milk
- ½ Tsp Black Pepper
Instructions
- Heat your oven to 200°C or 400°F and cook the fish fingers until they are golden and crisp. How long this will take will depend on your fish fingers, I use thick and chunky fish fingers that took 22 minutes. Once they are cooked remove them and set them aside.
- Peel the potatoes and cut them into a 25mm or 1″ cube.
- Bring a medium pan (20cm or 8″) of salted water to a boil add the potatoes and cook until they are done which will take around 20 minutes.
- Cut the onion in half, then peel it and cut it into slices as thinly as you can.
- Heat a small pan (15cm or 6″) over a medium-high heat and when it is hot add the vegetable oil.
- Throw in the sliced onions and cook them for 10 minutes stirring regularly.
- Add the beans and vegetable stock to the onions, stir to combine and set aside.
- Grate the cheese.
- Cut the butter into a 1 cm dice.
- When the potatoes are cooked drain them and allow the to steam dry for 60 seconds before mashing. I prefer to use a potato ricer!
- Whilst the potatoes are steam drying heat the milk until it begins to steam, you could use a small saucepan or a microwave to do this.
- Add the milk, butter and half of the grated cheese to the mashed potatoes and mix well to combine.
- Build your pie, ladle half of the beans into a casserole dish (21cm x 16cm x 4.5cm or 8″ x 6″ x 2″), then add the fish fingers and then the remaining baked beans.
- Sprinkle over the remaining cheese and the black pepper.
- Finally, add the final layer of cheesy mashed potato, I prefer to pipe mine on with a star-shaped nozzle. You can spoon it on and smooth it out, but be sure to rough up the top with a fork so that you get lots of nice crispy bits.
- Bake in the oven at 200°C or 400°F on fan mode or at 220°C or 430°F in normal mode for 20 minutes or until the top is crispy and the bean juice is bubbling at the side of the pie.