Meanwhile, preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Tip the fish pie mix into a wide, shallow ovenproof dish and pour over the milk. Season with salt and pepper and put the dish, uncovered, into the warming oven for 10 minutes. While the potatoes and fish are cooking, drizzle about 1 tablespoon of olive oil into another saucepan.. Preheat the oven to 180°C. Meanwhile, take a medium pan and cook the onions and garlic in butter until soft. Add the flour and stir in, the mixture should clump slightly and turn to a paste. On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken.
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Load them into the slow cooker with fish stock, butter, or margarine along with mixed herbs and salt and pepper. Let them slow cook for 90 minutes. Prep. Just before the mash is ready, drain and thaw your fish and then dice into medium chunks. Dump. Remove the potatoes from the slow cooker and load into a mixing bowl.. Method. Preheat the oven to gas 4, 180°C, fan 160°C. Add the potatoes to a pan of cold water, bring to the boil and simmer for 20-25 mins until a cutlery knife easily passes through the potato. Drain, return to the pan and mash with the butter and milk. Season to taste with black pepper and stir through the chives.
