Fish pie

Method

1. Preheat the oven to 190ºC/Fan 170ºC.
2. Place the fish in a frying pan and add enough water to cover. Add the stock cube. Bring to the boil, reduce the heat and simmer very gently for 4 minutes until the fish is cooked. Drain – reserving 150ml of the liquid – and flake the fish into a bowl.
3. Boil the potatoes until soft. Then crush lightly so that there are some chunky pieces remaining.
4. Lightly boil the carrots and peas. Drain and set aside.
5. Take a large ovenproof dish and arrange the spinach leaves at the bottom. Scatter over the chopped tomato and sweetcorn, then add the flaked fish, chopped hard-boiled eggs, cooked carrot and peas.
6. Gradually add the cornflour to 2 tablespoons of milk, then place the remainder of the milk in a saucepan with the reserved liquid used to cook the fish. Heat until almost boiling, then add the dissolved cornflour. Cook, stirring, until the sauce has thickened, then add the parsley and season with black pepper. Pour the sauce over the fish and vegetables and top with the crushed potatoes and grated cheese.
7. Bake in the oven for 25 minutes until the pie is heated through and the topping is golden.
8. Serve with steamed green beans and broccoli.