Ingredients

• 2 large potatoes - peeled, boiled and mashed
• 1 1/2 cup rolled oats
• 1/3 cup water
• 1 cup cheddar cheese, grated
• 200g salmon fillet, skin removed and cut into 5cm pieces
• 100g white fish fillets, cut into 5cm pieces
• 1 cup milk
• 1/2 cup fish stock
• 1 carrot, diced
• 1 onion, diced
• 1 zucchini, finely chopped
• 2 tbsp. plain flour
• 1 tbsp. olive oil
• 1 tbsp. whole grain mustard

Method

1. Preheat oven 200˚C (or 180˚C fan forced) and grease a deep baking dish
2. Heat oil in a pan over a medium heat and cook onion, carrot and zucchini until softened. Stir in flour and cook a further one minute
3. Pour in the fish stock and milk, stirring continuously until it comes to the boil. Reduce heat and add chopped fish and mustard
4. Spoon fish mixture into the base of the baking dish
5. Combine the oats and water, mixing well. Stir half of the cheese into the oat mixture, then mix with the mashed potato and crumble over the pie.
6. Top the mash mixture with the remaining cheese and cook for a further 20 minutes in the oven, until the topping is crispy and golden.