Ingredients

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For the Sauce

• 50g butter
• 50g flour
• 350ml milk
• 350ml fish or vegetable stock (or stock cube)
• 1 teaspoon mustard
• 50g cheddar cheese, grated
• Juice of half a lemon
• Fresh parsley, chopped
• Black pepper, to taste

For the Pie:

• 1.5 kg cooked, peeled potatoes (mashed with butter)
• Fresh spinach
• 2-3 types of fish, 200-300g each (such as salmon, cod, etc.)
• Additional grated cheddar cheese for topping

Method

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Prepare the Sauce:

Melt the butter in a saucepan over medium heat.

Stir in the flour to create a roux, cooking for about 1-2 minutes.

Gradually whisk in the milk and stock until you have a smooth sauce.

Add the mustard and grated cheddar cheese, stirring until the cheese is fully melted and incorporated.

Squeeze in the juice of half a lemon, add chopped parsley, and season with black pepper to taste. Remove from heat and set aside.

Assemble the Pie:

Preheat your oven to 200°C (180°C fan).

In a suitable baking dish, start by layering the fish evenly at the bottom.

Pour the prepared sauce over the fish, ensuring it is well covered.

Layer the fresh spinach over the sauce.

Spread the mashed potatoes evenly over the spinach layer, smoothing the top with a spoon or spatula.

Sprinkle additional grated cheddar cheese over the mashed potatoes.

Bake:

Place the baking dish in the preheated oven.

Bake for approximately 45 minutes, or until the top is golden and crispy, and the filling is bubbling.

Serve:

Once baked, allow the pie to cool slightly before serving. Garnish with a sprinkle of fresh parsley for an extra touch of colour and flavour.