Serves 8, Total prep and cooking time 1hr

This is a quick and easy dish that is perfect when cooking for a larger group. In this recipe, I have used pre-packaged fish pie mix for ease, but feel free to substitute for any fish you prefer/have available to use.

Ingredients:
6 large maris piper potatoes
600g fish pie mix (cod, smoked haddock, salmon)
1 pint milk
2 cloves garlic
1 large brown onion
6-8 chestnut mushrooms
3 small carrots (or 2 large)
1 tbsp dijon mustard
2 tbsp flour
150ml single cream (one small tub)
1 tbsp dried parsley
2 tbsp butter
(Tenderstem broccoli, spinach and peas to serve)

Method:
1. Preheat the oven to 180 degrees celsius.
2. Cut the potatoes into chunks and add to a saucepan of boiling water to soften. This should take 20 minutes.
3. Place the fish into an oven dish and cover with 1 pint milk. Cover with foil and oven-bake for 10 minutes.
4. Add the garlic, onion, mushrooms and carrots to a pan to sauté on medium heat. Simmer for 10-15 minutes.
5. Add the dijon mustard and flour to the veg mixture. Add 2 tbsp water too. Mix thoroughly.
6. Remove the fish from the oven and drain the liquid off through a sieve. Add the fish to the pan with the veg. Mix together.
7. Add 1 tbsp butter, 150ml cream & the dried parsley to this mixture. Mix thoroughly. Add more liquid if needs be.
8. Remove the potatoes from the heat & drain excess water. Add 1tbsp butter, a good pinch of salt & pepper and mash thoroughly.
9. Spread the creamy fish/veg mixture along an ovenproof dish, then top with the mash. Score with a fork for texture (optional: brush with an egg yolk). Place in oven for 30 minutes.
10. Serve with veg - my favourite combo is steamed broccoli and peas, with a good handful of spinach too.