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
• 1/2 a 25g pack or a small bunch chives, finely snipped
• handful frozen sweetcorn
• handful frozen petits pois
• 2 dsp nutritional yeast

Method

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

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.

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

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.

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 mins until thickened.

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. Divide between 2 small ovenproof dishes.

7. Spoon the potato on top and sprinkle one of the pies with nutritional yeast.

8. Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Cover and freeze the other pie.