Meals don't get much more comforting than fish pie. A British classic, flaky fish and creamy mash are combined in this easy midweek family favourite.
Preheat oven to gas 4, 180ºC, 350ºF. Peel the potatoes, cut into chunks, boil for 15 minutes until tender. Drain well. Cut fish into chunks and place in the bottom of a 2litre baking dish. Drain the sweetcorn and add.
Put milk, butter and flour into a medium pan and heat, stirring until thick and smooth. Season and pour over fish. Mash drained potatoes with a little milk and spread over pie. Sprinkle with cheese. Bake for 25-30 minutes until golden.
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Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.