FISH FINGER PIE

Serves 4
Preparation time: 20 mins
cooking time: 15 mins 

Ingredients: 
800g floury potatoes, peeled and cut into chunks 
100g (3oz) Cheddar cheese, grated 
25g (1oz) I Can't Believe It's Not Butter 
100ml (3½fl oz) milk 
12 fish fingers 
1 tablespoon oil 
1 shallot, chopped 
1 red pepper, diced 
400g can chopped tomatoes 
Cucumber, tomatoes, lettuce, vinaigrette (for side salad) 

Preparation 
1. Cook the potatoes in plenty of boiling water until cooked. 
2. Meanwhile grill the fish fingers until cooked. Heat the oil and saute the shallot and pepper until soft. Add the tomatoes and cook for 5 minutes. 
3. Drain the potatoes and then mash together with the cheese, I Can't Believe it's Not Butter and milk. 
4. Cut the fish fingers into chunks and mix with the tomato sauce. Place in a greased ovenproof dish and cover with the mash. Finish under a pre-heated grill to brown the top. 
5. Serve with dressed side salad. 

Typical Nutrient Values per Serving:
Calories (kcal) 585, Sugars (g) 10.8, Fat (g) 29.0, Saturated Fat (g) 10.4, Salt (g) 1.79