Instructions

1. Pre-heat the oven to 180°C C.
2. Peeled and halve the potatoes, then place into lightly salted water in a saucepan. Bring to the boil and simmer for about 15 mins until tender.
3. When cooked, drain thoroughly, add 25 ml of oil and mash with a drop of almond milk. Add some frozen peas if you like, then season to taste with ground black pepper.
4. Put 25 ml oil, the cornflour and the finely sliced spring onions into another pan and heat gently, stirring regularly, for a couple of minutes.
5. Gradually blend in the milk then bring to the boil, stirring to avoid any lumps and catching on the pan. Cook for 3 – 4 minutes until thickened.
6. Take off the heat and stir in the fish, prawns & boiled eggs followed by the other ingredients, then transfer to a medium-sized ovenproof dish.
7. Spread the potato on top then pop in the oven for 20 - 25 mins until browned & bubbling at the edges.