Trout cottage pie

• In a pot, heat the butter and sunflower oil.
• Place the garlic and onions inside and sauté.
• Add the celery, carrots, peas and tomatoes and cook well.
• Add the rosemary and trout, fry until trout is cooked. Keep aside.
• In a small saucepan, melt the butter, whisk in the flour and cook for a few minutes.
• Whisk the milk, bring to boil and allow thickening, continue with adding the cheese.
• Then add the cheese sauce to the trout mixture and check seasoning.
• Place the filling inside an oven dish. Leave in the fridge for a few minutes to firm up.

Preparation for mashed potatoes

• Place the potatoes in a large pot of cold water and cook.
• When cooked push through a sieve, keep aside.
• In a sauce pan, heat the cream and butter, when reduced and looks as though the mixture is splitting add the mashed potatoes.
• Season well and place in a piping bag with a big plain nozzle.
• Pipe the mash on top of the filling.
• Bake in the oven at 180°C for about 15minutes or until golden on top.