Feeling the post-Christmas pinch and the mid-winter chill? This fish pie is a hearty and satisfying meal that won’t break the bank – and is the perfect remedy for those January blues.

Ingredients – serves 4

• 5 large potatoes
• 2 frozen salmon fillets
• 1 pack of smoked mackerel
• Half a cup of frozen peas
• Half a cup of sweetcorn
• Handful of spinach
• 2 teaspoons of dried parsley
• 3 tablespoons of butter
• 2 tablespoons of flour
• 250 ml of milk
• Handful of grated cheddar
• Salt and pepper

Method:

Place your frozen salmon fillets into a dish and cover with milk. Leave for at least an hour.

Preheat your oven to 180c. Peel and chop your potatoes. Add to a pan of cold, salted water and bring to the boil and leave to simmer for 20 minutes until your potatoes are tender and beginning to crumble. Drain and mash well in the pan, with a good helping of salt and 1 tablespoon of butter.

Remove your salmon from the milk and chop into bite sized chunks. Arrange alongside pieces of your smoked mackerel in a pie dish – how much mackerel you use is up to you but remember, adding too much will drown out the flavour of your salmon. Add your frozen peas, sweetcorn, and spinach and set aside.

Now, it’s time to make the sauce. Melt your remaining butter over a medium low heat. Just as it starts to bubble, add your flour, stir well and cook for 3 minutes. Slowly add your salmon infused milk, stirring continuously until you have incorporated all the milk and have a thick and creamy sauce. If the sauce seems too thick, add a tiny drop more of milk. Take off the heat and add your parsley, salt and pepper and give it a good mix.

Pour the sauce over your fish and veggies and gently combine. Top evenly with your mashed potato, scoring with a fork before adding a generous helping of grated cheese. Bake on the middle shelf of your oven for 25 to 30 minutes, until bubbly and nicely browned on top. Leave to rest for 10 minutes before serving.