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Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.
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By NHS Healthier Families (© Crown copyright) · Original recipe
Recipe from NHS Healthier Families (© Crown copyright) · Open Government Licence v3.0
Boil the potatoes for 15 to 20 minutes until tender, then drain them and mash with 2 tablespoons of the milk.
While the potatoes are boiling, preheat the oven to 200C (fan 180C, gas mark 6). Put the remaining milk, low-fat spread and flour into a saucepan. Bring to the boil over a medium heat, stirring continuously with a small whisk or wooden spoon until the sauce bubbles and thickens. Stir in the parsley (if using) and the peas, and season with pepper. Turn off the heat.
Place the chunks of fish in an ovenproof dish. Pour the sauce over, then spoon the mashed potato on top, spreading it evenly. Finally, sprinkle the cheese over the whole dish.
Bake in the centre of the oven for 25 to 30 minutes, until the top is golden brown. Serve with steamed or boiled broccoli, spinach or other greens.