A mixture of smoked and white fish gives extra flavour to a pie. There is no need to cook the fish before it is added to the sauce. Try different toppings - puff pastry could be used and the pie baked in a hot oven for about 35 minutes.

INGREDIENTS: 225g (8oz) smoked cod or haddock fillets, fresh or defrosted, skinned   225g (8oz) coley, pollack or ling fillets, fresh or defrosted, skinned   575g (1 1/4lbs) potatoes, peeled   25g (1oz) butter or margarine   25g (1oz) flour   280ml (1/2 pint) semi-skimmed milk   125g (4oz) peas   pepper

METHOD:

1. Remove any pin bones and cut the fish fillets into large cubes.

2  Cut the potatoes into even sized pieces and boil for about 10 -15 minutes.

3. Meanwhile, put the butter or margarine, flour and milk in a large saucepan.

4. Cook over a low heat, stirring all the time, until the sauce has thickened.

5. Stir in the fish, peas and seasoning and continue cooking over very low heat for 5-8 minutes or until the fish is cooked, stirring occasionally.

6. Drain and mash the potatoes. Pour the fish mixture into a shallow oven-proof dish and spoon or pipe the mashed potatoes on top.

7. Place on a baking tray and cook under a low to medium grill until the topping is golden brown. Serve with a selection of vegetables.

SERVES 4