Cheesy Fish Finger Pie

Heat the oven to 230°C. Put the fish fingers on a baking tray and cook in the oven for 12-15 mins, turning halfway. Meanwhile, get a large pan of salted water onto the boil and peel the potatoes. Once peeled, cut into quarters and carefully tip into the boiling water. Cook for 15 mins until just falling apart, then drain and leave to steam-dry. When the fish fingers are cooked, turn the grill to high.

Finely chop the parsley, grate the cheese and grate the garlic. Set aside. For the sauce, melt the butter in a pan set over a medium heat. Once melted, add the flour and cook for 1-2 mins until it starts to smell nutty, then gradually add the milk (reserving a splash later for the mash), stirring after each addition. Once all of the milk has been added, stir through the mustard and bring to a simmer. Cook for 2 mins, then add most of the grated cheese and half of the parsley. Pour boiling water over the peas, leave for 2 mins before draining, then add to the sauce. Season with salt and pepper.

Blitz the spring onions, remaining parsley and grated garlic together until smooth. Mash the potatoes, then add a splash of milk, a knob of butter and the blitzed greens. Mix well and season with salt and pepper.

Lay the fish fingers in the bottom of a baking dish, then top with the cheesy sauce. Spoon over the mashed potato and sprinkle with the reserved cheese. Pop under the grill for 5-10 mins until golden and bubbling.