Ingredients

•          1kg Maris Piper potatoes, peeled and halved
•          400ml milk, plus a splash
•          25g butter, plus a knob
•          25g plain flour
•          4 spring onions, finely sliced
•          1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
•          1 tsp Dijon or English mustard
•          ½ a 25g pack or a small bunch chives, finely snipped
•          handful frozen sweetcorn
•          handful frozen petits pois
•          handful grated cheddar

Method

•          STEP 1

Heat the oven to 200C/fan 180C/gas mark 6.

•          STEP 2

Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

•          STEP 3

When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

•          STEP 4

Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.

•          STEP 5

Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.

•          STEP 6

Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6- 8 ramekins.

•          STEP 7

Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

•          STEP 8

Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.