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1
Put the kettle on and boil enough water for the potatoes.
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2
Peal, cut into small chunks and then boil the potatoes in one pan for 10-15 minutes, using knife to tell when tender.
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3
Put the oven onto gas mark 6.
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4
Dice the small onion then saute for 1-2 minutes in teaspoon of olive oil in another pan.
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5
Then add the packet of fish pie mix and gently fry for 2 minutes in the onions and olive oil, make sure to not let the fish stick.
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6
Add the cup of milk.
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7
Add the tbsp of flour.
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8
Add the tbsp of mustard and stir the milk, flour and mustard thoroughly into the fish mixture. Mustard gives a nice flavour to the sauce without using cheese and also gives it a golden colour, you can omit this if you prefer a handful of cheese.
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9
Simmer for 5 minutes on low heat, stir occasionally to not let sitck.
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10
Then add cup of peas, stir and take off the heat.
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11
Drain potatoes thoroughly, add back to pan, pinch of salt and pepper and put over heat for 2 minutes while mashing to draw out and evaporate last of the water. Mash together with a drizzle (about a tablespoon) of olive oil (add butter if you prefer).
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12
Pour fish mix into oven proof dish.
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13
Carefully spoon over mash potatos and smooth out. I did a quick cross pattern in the mash to make it fluff up and give a nice texture when golden.
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14
Put into the oven for 40 minutes/until golden brown.
