Combine fish pie with mac 'n' cheese to make this crowd-pleasing dinner. The dish freezes well, so you can make ahead if you like for busy weeknights
Pour the milk into a large pan and add the flour and butter. Set over a medium heat and whisk continuously until you have a smooth, thick white sauce. Remove from the heat, add the mustard, most of the cheese (save a handful for the top), peas and parsley.
Meanwhile, boil the pasta in a large pan of water following pack instructions until just cooked. Drain.
Heat the oven to 200°C/180°C fan/gas 6. Tip the pasta into the sauce and add half the fish, stir everything together then tip into a large baking dish. Top with the rest of the fish, pushing it into the pasta a little, then scatter with the remaining cheese. Bake for 30 mins until golden, then serve with salad, if you like. Can be chilled and eaten within three days or frozen for up to a month. Defrost in the fridge, then reheat in a microwave or oven until piping hot.
Credit: Cassie Best
Prep time: 10 Minutes
Cook time: 40 Minutes
40g plain flour
2 tsp Dijon mustard
150g mature cheddar, grated
180g frozen peas
handful of parsley, chopped
300g fish pie mix (smoked fish, white fish and salmon)
green salad, to serve (optional)