Step 1/7
Heat the oven to 200C/fan 180C/gas mark 6.
Step 2/7
Put 500g potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
Step 3/7
Put 12.5g butter, 12.5g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
Step 4/7
Gradually whisk in 200ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
Step 5/7
Take off the heat and stir in 200g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 3-4 ramekins.
Step 6/7
Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
Step 7/7
Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.