1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
1 tsp Dijon or English mustard
½ a 25g pack or a small bunch chives, finely snipped
handful frozen sweetcorn
handful frozen petits pois
handful grated cheddar
Place 1 kg of peeled and cut potatoes in a saucepan with just enough water to cover them. Bring to a boil, then simmer for a while until soft.
After fully draining, mash the boiled potatoes with a knob of butter and a splash of milk. Add some black pepper, ground.
In a separate skillet, combine 25g butter, 25g plain flour, and 4 thinly sliced spring onions. Heat slowly while stirring often until the butter has melted. For 1-2 minutes, cook.
If you have a balloon whisk, add the 400ml of milk gradually while whisking. Stirring as the mixture comes to a boil helps prevent lumps and sticking to the bottom of the pan. Cook until thickened for 3–4 minutes.
Turn off the heat and add 320–400 grammes of mixed fish, 1 teaspoon of Dijon or English mustard, a small bunch of finely chopped chives, a handful of sweet corn, and a handful of petits pois. Pour into 6–8 ramekins or an oven-safe dish.
Place a spoonful of the potato on top and top with some grated cheddar cheese.
Preheat HYSapientia air fryer oven to 200 degrees, then bake the dish for 20 to 25 minutes, or until the rims are bubbling and golden brown. Alternately, wrap the pies or mini pies and place in the freezer for some time.