Ingredients

The makings of the

1
Chop the red onion, carrot and celery into small diced cubes, then season and cook slowly in a large pan with the bay leaf and half of the butter until soft.
2
Add the flour and cook for 3-5 minutes, then add the frozen peas and allow to defrost.
3
Then add the milk and cook for 5 minutes on a low heat. Take off the heat and add the Philadelphia then the fish, chopped sage leaves, lemon zest and juice. Place into a gratin dish.
4
To prep the cauliflower, blend all the florets with the butter, cheese, breadcrumbs and oil. Season to taste and spoon this mix onto the fish pie.
5
Cook in an oven at 180 °C for 25 minutes (or longer if you want a darker crunchier topping).