Fish pie is one of my favourite go to dishes for a filling, tasty, easy dinner. I always add a thick layer of greens to the base; spinach, kale and cavolo nero are all great options. To keep it healthy, I don’t overload with sauce. Get good fresh chunky pieces of fish and these will have more than enough flavour without loads of sauce.

Serves 4
400g mixed fish or seafood in bite size chunks
600g potatoes, peeled and chopped
50g spinach
30g butter plus an extra knob for the potatoes
30g flour
300ml milk 
30g grated cheese
Small handful of fresh herbs (any of these are good options: dill, tarragon, marjoram, oregano or parsley)

Preheat the oven to 180C. Boil or steam the potatoes until soft.

While the potatoes are cooking, make the sauce. Melt the butter in a saucepan and stir in the flour to form a roux. Slowly and over a very low heat, add the milk, stirring all the time so no lumps form. Once combined, turn up the heat and bring to a gentle simmer, still stirring often. Add the grated cheese, season, mix well and take off the heat.

Mash the potato with a lump of butter or splash of milk to make it really creamy.

Layer the uncooked spinach then fish into an ovenproof dish, pour over the sauce, sprinkle over the herbs, then top with the mashed potato and a little extra grated cheese for extra yumminess!

Cook for 30 minutes.