1/2pint almond milk - Unsweetened, or other dairy free milk
1lemon - juice only
1handfulchopped fresh parsley
1filletsalmon - cut into bite-sized chunks
1filletsmoked haddock - cut into bite-sized chunks
2filletshot smoked salmon - cut into bite-sized chunks
Rock salt and black pepper
Instructions
Put the prepared potatoes into a pan of boiling water and cook with the lid on until soft (around 15 minutes). Drain and leave to one side with the lid off
While the potatoes are cooking place the chopped onion and carrot into a large saucepan along with a little water and oil. Place over a low heat and sweat with the lid on until soft (around 10 minutes), adding more water if required to prevent browning and stirring frequently
Once soft, add the spinach or kale and cook for a few minutes
Remove the vegetables from the pan and place into an appropriately size deep sided oven proof dish
Next add the cornflour to the same saucepan along with approx. 5 tbsp milk. Mix into a thick paste then add the remaining milk. Place the mixture over a medium heat and whisk continually until thick and boiling
Remove from the heat and whisk through the mustard, nutritional yeast, lemon juice and parsley. Taste and season with salt and pepper
Finally add in the fish and bring back to the boil then add the cooked vegetables back into the mixture and stir to combine
Pour the mixture back into the oven proof dish
Mash the potatoes with a large glug of olive oil, salt and pepper
Dot the mash over the top of the fish mixture, spreading it out gently with a fork
Sprinkle with more nutritional yeast and bake at 200 degrees/180 degree fan for around 20 minutes until the fish is cooked and the top is golden