Peel your potatoes and dice them and load the potatoes into the slow cooker with half the butter or margarine, salt, pepper, and mixed herbs and the fish stock. Allow to slow cook for 90 minutes on high to create soft mashed potatoes. After 90 minutes put the potatoes to one side in a suitable bowl and add the milk and other half of the butter.

Whilst the potatoes are cooking in the slow cooker, place the fish fillets into a sieve, with a bowl below to catch the excess liquid. Sit the fish in the sieve for at least 20 minutes to drain any excess water and stop your fish pie from being watery. Then dice your fish into medium chunks.

Load into the slow cooker your diced fish, soft cheese, fish stock, and seasonings. Slow cook your fish pie filling for 90 minutes on high.

Whilst the slow cooker is working its magic, mash your potatoes with the butter, and milk until you have delicious creamy mash.

When the slow cooker is done, stir and add in some extra mash if needed to make it creamier. Then add in the garden peas and mix well. The fish filling will now be nice and creamy.

Load the mashed potatoes over the fish pie filling and then sprinkle with wensleydale. Slow cook for a last hour on high before serving.