What you’ll need


  • 400g mixed frozen Young's fish
  • 50g froxen peas
  • 2 eggs hard boiled & quartered
  • Handful of fresh baby spinach leaves
  • 30g grated mature cheddar cheese

Parsley Sauce

  • 400ml milk
  • 30g butter
  • 30g plain flour
  • 3tbsp double cream
  • 1 tsp Dijon mustard
  • 80g grated mature cheddar cheese
  • Pinch of grated nutmeg
  • Small bunch of fresh curly parsley chopped
  • Salt & Pepper


  • 800g Maris Piper potatoes
  • 60g unsalted butter
  • 3 tbsp double cream
  • Salt & Pepper
  • Cooking time

    1 hour
  • Serves


How to make it

  1. Preheat the oven to 200°C/180°Fan/Gas 6.
  2. Peel and chop the potatoes and boil until tender. Drain & mash with the butter, cream & seasoning.
  3. To make the sauce, melt the butter, add the flour & cook gently for 2 minutes until thickened. Gradually whisk in the milk & bring to the boil, stirring continuously until sauce has thickened. Add the cheese, cream, mustard, nutmeg, seasoning & parsley. Cook for a further minute whisking all the time.
  4. Pour enough sauce to cover the base of an oven proof dish. Add the fish pie mix, followed by the eggs, peas & spinach. Cover with the remaining sauce, top with the mash & sprinkle with cheddar cheese.
  5. Bake in the centre of the oven for 40 - 45 minutes.