4 cups (2 lbs. 1kg) creamed potato small stick (1 oz, 25g) butter plus extra for greasing 1 small onion – peeled and chopped 2 tbspns plain flour 2 cups (7 fl oz, 200 ml) milk 2 cups (1lb, 450g) mixed smoked and plain fish fillets, skinned and diced 1/2 cup (4 oz, 100g) peas or sweetcorn – frozen is fine handful of fresh chopped parsley
Heat the oven to Gas Mark 6, 200C or 400F. Melt the butter and lightly fry the onion until soft. Add the flour and stir in – cook about one minute, stirring all the time. Gradually add the milk and stir it in until smooth. Cook about one minute until thickened. Add the fish and simmer for about a minute – add the peas or sweetcorn and allow the mixture to cool.
Pour the fish mixture into an oven proof dish. Top with the creamed potato, making sure that the sauce is covered. Mark the top with a fork – this will make little crispy bits after it’s finished cooking. Pop it in the oven for about 25 minutes until the top is golden (like the photo)