Simplified Fisherman's Pie

If using fresh potatoes, peel and roughly chop them. Boil in a large pot of water for 25 minutes or until soft, then drain. Add 25 ml of milk and 20 g of butter to the potatoes, and mash. Set aside. If using store-bought mashed potatoes, heat them according to package instructions and set aside.

Preheat the oven to 180°C (350°F).

In a medium saucepan, melt 20 g of butter and cook the chopped onions and garlic until softened.

Add the plain flour to the onions and garlic, stirring until a paste forms.

Gradually pour in the 400 ml of semi-skimmed milk, stirring continuously to avoid lumps. Heat the mixture until thickened.

Remove the sauce from the heat and stir in the grated cheddar cheese.

Gently mix in the bite-sized cod and baby spinach leaves to the cheese sauce.

Transfer the fish and sauce mixture to an ovenproof dish.

Evenly spread the mashed potatoes over the top of the fish mixture. Ruffle the surface with a fork for texture.

Place the dish in the preheated oven and bake for 30 minutes, or until the potatoes are golden and the pie is bubbling.

Garnish the baked pie with chopped fresh parsley and serve immediately.