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1
Peel and quarter the potatos and bring to boil in a pan of lightly salted water for around 20 mins
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2
Meanwhile melt the spread or butter in a pan and add the flour to it to make a roux
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3
Add the milk stirring constantly to avoid the white sauce going lumpy, and bring to the boil to thicken.
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4
Add the peas to the sauce, season with onion powder, salt, pepper and a bay leaf and take off the heat
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5
Drain the potatos, add around 50g butter, a good splash of milk around 150mls, season with salt and pepper then mash them.
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6
They need to be wet enough to pipe or spread.
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7
Add more butter etc according to own taste
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8
Cut the fish into inch chunks and alternate in a single layer on the bottom of an ovenproof dish
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9
Pour the peas and sauce over the fish, remember to remove the bay leaf
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10
Spread the mashed potato on top, sometimes I add a sprinkle of nutritional yeast for a cheesy flavour but of course you could just use grated cheese
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11
Bake at gas 8 / 220C for 25-30 minutes until the potato starts to crisp and the sauce starts to seep through the mash
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12
You could also add some small prawns or shrimp, sweetcorn, onion to make the recipe go further, or use root mash for the topping for added flavour
