World Cup Recipe Fever : Favourite fish pie

Tender salmon and cod, with sweetcorn, cheese and spring onions, this fish pie will live up to its name and soon become a firm family favourite
Serves: 4
Ready in: 1 hour
Nutritional content:

566 Cals - 28% GDA
11g Sugar - 12% GDA
20g Fat - 28% GDA
9g Sat Fat - 45% GDA
1.6g Salt - 27% GDA
1 portion of your five a day vegetables
Equipment:
Large saucepan
Ovenproof dish
Medium pan

What you need:

• 700g potatoes
• 300g skinless salmon fillet
• 400g skinless cod or other white fish fillet, (eg pollack)
• 340g can Green Giant Sweetcorn
• ½ bunch (5-6) spring onions, trimmed
• 15g butter
• 75g mature cheddar cheese, grated
• 400ml semi-skimmed milk
• 4 rounded tsp cornflour
• 1 tsp powdered vegetable stock (eg Marigold)
• 2 tbsp chopped parsley

What you do:

1. Peel potatoes and cut into 2.5cm/1in chunks. Put into large pan, cover with water and bring to the boil. Boil for 8 minutes until just tender.
2. Meanwhile, heat the oven to 190C/gas 5, then cut the fish into chunks similar size and place into a buttered ovenproof dish (approx 1.5litre.) Drain the sweetcorn and scatter over the fish, Chop the spring onions and scatter over. 
3. 
   
4. Drain the potatoes, return to the pan, add the butter and when melted gently toss together with the cheese.
5. To make the sauce pour a little of the milk into a small bowl and blend with the cornflour. Heat the rest of the milk in a pan with the vegetable stock powder, when almost simmering, quickly stir in the blended cornflour and stir until the sauce thickens, cook over a low heat for 1 minute (this should be quite a thick sauce ). Take off the heat and stir in the parsley, pour evenly into the dish, then using a fork gently lift the ingredients so they are coated in the sauce.
6. Spoon over the potatoes then place the dish in the oven to bake for 35 minutes or until the potatoes are golden
7. Serve with green vegetables such as broccoli or green beans

*www.secretsauce.co.uk