Fish and sweetcorn pie

Method

1. Peel the potatoes and cut into 2.5cm/1'' chunks. Place in a large pan, cover with water and bring to the boil. Boil for 8 mins until just tender.
2. Meanwhile, heat the oven to 190C/gas mark 5. Cut the fish into chunks of similar size and place into a buttered ovenproof dish (approx 1.5l.)
3. Drain the sweetcorn and scatter over the fish along with the chopped spring onions.
4. Drain the potatoes, return to the pan, add the butter and when melted gently toss together with the cheese.
5. To make the sauce, pour a little of the milk into a small bowl and blend with the cornflour. Heat the rest of the milk in a pan with the vegetable stock powder and when almost simmering, quickly stir in the blended cornflour and stir until the sauce thickens. Cook over a low heat for 1 min (this should be quite a thick sauce) then take off the heat and stir in the parsley. Pour evenly into the dish then use a fork to gently lift the ingredients so they are coated in the sauce.
6. Spoon the sauce over the potatoes then place the dish in the oven to bake for 35 mins or until the potatoes are golden. Serve with green vegetables such as broccoli or green beans.

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