Peel, slice and dice Potatoes. Put in a steamer or large pot. Bring to the boil and cook for about 15-20 minutes.
Meanwhile, check both batches of Fish for any bones. Remove any skin (see below). Cut into thumb size chunks.
Peel, slice and dice the Onions, put in a large saucepan or Wok with the butter and heat gently until soft.
Add the fish chunks, cook gently for about 5 minutes, then add the Peas, Sweetcorn and 300 mls of Milk. Bring up heat to a bubble, then simmer for about 10 minutes until fish is just cooked. Check sauce and add Salt and Pepper to taste.
Meanwhile, drain the Potatoes and mash with a little butter and milk until smooth and creamy.
Using a slotted spoon, 3/4 fill the dishes with the Fish mix, leaving about 3 cms(1”), room at the top.
Spread the mashed Potato over the top of the fish mix, making sure it is all covered. Use a fork to poke a couple of holes in the top to release steam. Draw lines with a fork if you wish!
Cook in a medium- hot oven for about 20-30 minutes until the tops are golden brown. Serve hot!
Once cool, can be transferred to a suitable container and frozen up to three months. Please Cook Snap!!
