2Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them.
3Bring to the boil and then simmer until tender.
4When cooked, drain thoroughly and mash with a splash of milk and a knob of butter.
5Season with ground black pepper.
6Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly.
7Cook for 1-2 mins.
8Gradually whisk in 400ml milk using a balloon whisk if you have one.
9Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan.
10Cook for 3-4 mins until thickened.
11Take 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.
12Spoon into an ovenproof dish or 6-8 ramekins.
13Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
14Pop in the oven for 20-25 mins or until golden and bubbling at the edges.
15Alternatively, cover and freeze the pie or mini pies for another time.
Ingredients
1 kg Maris Piper potatoes peeled and halved
400 ml milk plus a splash
25 g butter plus a knob
25 g plain flour
4 spring onions finely sliced
320 g pack fish pie mix (cod, salmon, smoked haddock etc, weight depending on pack size)
1 tsp Dijon or English mustard
0.5 a 25g pack or a small bunch chives finely snipped
This fish pie can be given to your baby once they're weaned; leave out the mustard and use a mix of fish that doesn’t include a salty smoked variety, such as haddock and salmon.
Ensure there aren’t any bones in the fish.
To ensure the dish is still tasty without smoked fish, stir in an extra handful of cheese once you take the sauce off the heat, then add the rest of the ingredients.