This fish pie uses a pastry topping that doesn't need rolling out, just grating!

Such a versatile food with many uses in sweet and savoury recipes. Hard cheese is made from cows milk and contains many nutrients such as calcium. The most popular hard cheese is cheddar and other choices include red Leicester and Lancashire cheese.
Hard cheese should be stored in an airtight container in the fridge. Blue cheese can be wrapped in tin foil.
You can freeze hard cheese in a sealed bag or container for up to two months.
To freeze: If you are buying a big block of hard cheese to make the most of a store bargain, grate it first and freeze to use later. This is good for cheese on toast, on top of baked beans or in an omelette.
To defrost: When you take food/ drink out of the freezer, it’s important to defrost it safely. Don’t defrost at room temperature. Ideally use a microwave on the defrost setting directly before using.
Save the end of your hard cheese (like parmesan), including the rind, for enriching soups and sauces. Remove when it’s done its magic.
Leftover /stale, hard cheese can be grated into mash or used over pasta dishes or chilli.
Buy the right pack size for your needs. Think about whether you’ll get through the whole pack before it goes dry or mouldy. If you’re not going to eat it all in time, freeze some for later.
Your food is more than its shape, colour and price. Your food has an important role to play to help keep you healthy and with enough energy to live your life how you wish to.
By the time your food arrives in your home, it’s already been on quite a journey starting with how it is made or grown and how your food reaches the supermarket.
So please help our food to finish its story in the most sustainable way, ensuring the planet’s resources that’s already used are put to good use. Take care of your food when it’s in your home and ensure every edible morsel is eaten - and that your food doesn’t end up in the bin!
This fish pie uses a pastry topping that doesn't need rolling out, just grating!
If you want another idea for using up leftover cream, this one's quick and simple. If you don't have quite enough cream, then crème fraiche or whole milk can be used to top up to what you need.
Great for using up odds and ends of cheese from the fridge, use any strong smelly cheese like Gruyere, Stilton and goats cheese.