A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper Showing items 1 to 3 of 3 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 Nutrition: per serving (4) protein 27.1 g high step 1 Heat the oven to 200C/fan 180C/gas mark 6. 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. 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.

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. 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 mins until thickened. 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. 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. 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. 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. 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. Try these next-level, indulgent fish pie recipes from our sister title olivemagazine.com/fish-pie-recipes . Comments, questions and tips Get 3 months of Good Food All Access Explore our recipe app Subscribe now and get access to exclusive recipes, meal plans, podcasts and more. All Access subscription: Magazine & App Good Food magazine and our award winning app in one premium subscription. Subscribe now for our Christmas issue Our food team shares tips, techniques and their all-time favourite recipes in our lively weekly podcast.