1. Place the potatoes in a large saucepan and barely cover with water, cook for 25 minutes until very tender. Drain and return to the saucepan over low heat.
 
2. Using a potato masher, roughly mash the potatoes. Add the butter, half of the cream, egg yolk and grated cheese to the potatoes and season. Beat with a wooden spoon until fluffy.
3. In a saucepan, over high heat, drizzle some oil. Add the onions, garlic and mushroom medley. Sauté for 3-4 minutes until coloured. Pour in the seafood chowder mixture with the remaining cream until piping hot. Remove from the heat and stir in parsley.
4. Transfer to a pie dish, then spoon the mash on top of the fish mixture and smooth the potato using a fork.
5. Place in the oven for 20 -25 minutes or until piping hot and the topping is golden brown. Serve with some green salad leaves drizzled with the honey and mustard dressing.
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Directions
1. Place the potatoes in a large saucepan and barely cover with water, cook for 25 minutes until very tender. Drain and return to the saucepan over low heat.
 
2. Using a potato masher, roughly mash the potatoes. Add the butter, half of the cream, egg yolk and grated cheese to the potatoes and season. Beat with a wooden spoon until fluffy.
3. In a saucepan, over high heat, drizzle some oil. Add the onions, garlic and mushroom medley. Sauté for 3-4 minutes until coloured. Pour in the seafood chowder mixture with the remaining cream until piping hot. Remove from the heat and stir in parsley.
4. Transfer to a pie dish, then spoon the mash on top of the fish mixture and smooth the potato using a fork.
5. Place in the oven for 20 -25 minutes or until piping hot and the topping is golden brown. Serve with some green salad leaves drizzled with the honey and mustard dressing.