After spending a week indulging in heavy foods, you might be after something a bit lighter and this pie is the perfect go-to. While the fish filling does make it easier on your stomach, the fluffy potato mash topping still fills you up.

This delicious dish will be on your table in under one hour and is absolutely perfect for serving up to family and friends. Dish it up alongside some green vegetables or a garden salad with dressing and you’re good to go!

Ingredients

• 200g boneless white fish fillets
• 200g skinless salmon fillet, pin-boned (ask your fishmonger to do this)
• 450ml milk
• 750g desiree potatoes, peeled, chopped
• 100g unsalted butter
• 40g plain flour
• 150g frozen peas
• 1 tablespoon chopped flat-leaf parsley leaves
• 3 hard-boiled eggs, chopped
• Juice of 1/2 lemon
• 50g grated cheddar cheese

Method

1. Preheat the oven to 170C. Place fish in a baking dish, season with salt and pepper and pour over 400ml milk. Cover with foil and bake for 15 minutes until fish flakes away slightly when pressed with a fork. Remove fish, reserving milk. When cool enough to handle, flake fish into bite-sized pieces.
2. Cook potatoes in boiling salted water until tender. Drain and keep warm. Melt half the butter in a saucepan, stir in flour and cook over low heat for 2-3 minutes.
3. Slowly add reserved milk and continue to cook until thickened. Add fish, peas, parsley, egg, lemon juice, salt and pepper.
4. Mash the potato with the remaining milk and butter until smooth, then season. Pile the fish mixture into a 1 litre-capacity baking dish, spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with the tines of a fork and sprinkle with grated cheese. Bake for 20-25 minutes until golden.