Easy Fish Pie

Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Cut 450g peeled potatoes into small even-sized chunks and place in a saucepan with enough water to just cover. Bring to the boil, add a pinch of salt then reduce the heat and simmer for 10–15 minutes until just tender.

Meanwhile, cut 175g smoked haddock and 175g cod into bite-size pieces and divide between 2 individual pie dishes or one larger dish.

Beat 75g cream cheese, 75g crème fraîche and 2 tablespoons milk together. Finely slice 4 spring onions and add to the cheese mixture along with 2 tablespoons of chopped dill. Season and stir to combine. Pour over the fish.

Once the potatoes are cooked, drain well and return to the pan. Add 15g butter and mash. Pile on top of the fish then bake the fish pies in the oven for 20–25 minutes until the top is crisp and golden and the fish is cooked.