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In this fish pie, the creaminess is turned up a notch with the addition of garlic and herb soft cheese. The soft cheese adds a silkiness to the sauce, as well as a lovely herby flavour. Topped with chive mash, this dish sure to become a new family favourite. See method
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Freezing and defrosting guidelines
Freeze the uncooked fish pie for up to 3 months. Defrost fully in the fridge before cooking, adding an extra 10-15 mins of cooking time to ensure the filling is piping hot.
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