Fish pie

Makes 2 portions

• 600g potatoes
• 6 tbsp milk powder
• 50g butter
• 2 tbsp flour
• 11 onion
• 1 chicken
• 0 Handful parsley
• 6 white fish
• 500g potatoes
• 1 tbsp oil
• 2 tsp garam masala
• 1 onion
• 1 clove garlic
• 1 small red chilli
• 0.25 tsp ginger powder
• 140g tomato puree
• Few sprigs coriander

Step 1
Boil a saucepan of water then simmer the potatoes until very tender.

Step 2
Combine the milk powder and water until dissolved.

Step 3
Drain and mash the potatoes with a little of the milk and butter.

Step 4
In another saucepan, melt the remaining butter over a low heat and stir in the flour to make a paste.

Step 5
Thin with the milk, a bit at a time until the sauce is smooth.

Step 6
Add the onion, parsley and stock cube.

Step 7
Simmer gently for 10 minutes.

Step 8
Add the fish and continue to simmer for five minutes.

Step 9
Spoon the fish and sauce into your dishes, and top with the mash, spread to the edges and fluff up with a fork.

Step 10
Cook in the oven at 180C for 15 minutes or cool completely, freeze and oven cook at 200C for 30 minutes.

Step 11
Tip of tsp mustard, 1 p.

Step 12
Heat a medium pan full of water.

Step 13
Add the potatoes, bring to the boil and then simmer until they are tender.

Step 14
Remove the potatoes from the heat and drain in a colander.

Step 15
Heat the oil on a low to medium heat.

Step 16
Add the garam masala, onion, garlic, chilli and ginger, and saute on a gentle heat for a few minutes to soften the onions and garlic.

Step 17
Add the tomato puree and very small amount of mustard.

Step 18
Add the potatoes, and heat through for a further five minutes.

Step 19
Serve garnished with chopped coriander (or cool and freeze, then oven cook at 180C for 20 minutes).