Take a little time to prepare this gloriously herby, cheesy dinner dish… and then watch it disappear from plates in seconds!

Preparation Time:  40min
Cooking Time:  45min
Serves: 6   

1. Place the fish into a large saucepan with the onion and bay leaf. Pour over the milk, which should just cover the fish. Place over a medium heat and bring to a simmer.
2. Cook for 1-2min, then remove from the heat. Gently lift the fish out of the milk and into a bowl. Flake when slightly cooled. Reserve the milk, discarding the bay leaf and onion. Make up to 800ml using extra milk if necessary. 
3. Melt the butter in the same pan and stir in the flour. Cook for 1min over medium heat, then remove from the heat and gradually add the milk, whisking until combined into a smooth sauce. Place back over the heat and bring to a simmer while stirring, then cook for 2min until thickened and smooth. Stir in the parsley and season. 
4. Preheat the oven to 190°C, 170°C fan, Gas Mark 5. Bring a small pan of water to the boil and cook the eggs for 7min, drain and run under cold water. Peel off the shells then cut into quarters. 
5. Scatter the flaked fish into a 1.5-2 litre ovenproof dish and top with the prawns, egg and peas. Pour the sauce over everything in the dish, gently shaking to make sure the sauce runs to the bottom around all the fish. 
6. Prepare the Idahoan Cheddar Cheese Perfect Mash to packet instructions. Spoon the mash on top of everything in the dish. Sprinkle with the grated cheddar cheese. 
7. Put the dish on a baking sheet and cook for 20-30min or until bubbling and golden at the edges. 

Recipe from Idahoan Perfect Mash. More recipes and information at https://idahoan.co.uk/ or on social @idahoanfoodsuk 

Find 5 mouthwatering pie recipes, both savoury and sweet, in this week’s issue of My Weekly magazine. Plus lots of feelgood features, and great advice! Pick up your copy from newsagents and supermarkets.