Smoked trout fish pies

• butter tbsp
• flour↗3 tbsp tbsp
• full-fat milk↗350ml ml
• creamed horseradish tbsp

  (optional)

• dill↗

  chopped

• spring onions↗

  chopped

• zest 1 lemon
• smoked trout g

  fillets, any skin and bones removed, flaked into big chunks

• leftover mashed potato450g g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.

2. 2

   Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.