Combine a classic fish pie with a cheesy pasta bake to make this crowd-pleasing dinner. Serve on its own or with a side of broccoli and green beans.

This dish freezes well too, so if you’re short on time you can make it ahead of time and serve on a busy weeknight.

Ready in: 1 hour

Serves: 6

Ingredients

650ml milk
40g plain flour
40g butter
2 tsp Dijon mustard
150g Worcestershire Gold Cheddar, grated
180g frozen peas
Handful of chopped parsley
300g macaroni pasta
300g fish pie mix

Method

1. Pour the milk into a large saucepan, along with the flour and butter. Place over a medium heat, whisking continuously until you have a thick but smooth white sauce. Remove the pan from the heat then add the mustard, most of the cheese, peas and parsley. Stir to combine.

2. In the meantime, cook the pasta in a large pan, following the package instructions. Remove from the heat when just cooked and drain.

3. Heat the oven to 200C.

4. Tip the cooked pasta into the white sauce along with half the fish and stir well. Once combined, tip into a large baking dish. Top with the remaining fish, gently pushing it into the pasta. Scatter the remaining cheese over the top.

5. Bake in the oven for 30 minutes, until golden and the fish is cooked through. Serve right away with some green vegetables.

Once cooked, the dish can be chilled for up to 3 days, or frozen for up to a month. If freezing, defrost thoroughly before reheating. Reheat in the microwave or oven until piping hot.