(This was invented on a day when I wanted fish pie for supper, but found I had very little fish!)
3 medium potatoes
medium-sized swede (yellow turnip, rutabaga)
3 medium carrots
2 cod or coley portions
1 onion
2 cloves garlic (optional)
1 400 gramme tin tomatoes (14 oz tin, I expect)
the tomato tin ful of water
Handful fresh herbs, if available
2 tablespoons dried skimmed milk powder (optional)
1 tablespoon plain (all-purpose) flour
2 oz (or thereabouts) frozen mushrooms
2 oz (or thereabouts) frozen peas
2 oz (or thereabouts) frozen sweetcorn.
Seasoning to taste.
Cut potatoes, swede and carrots into chunks and boil until cooked (about 20 minutes).
Meanwhile microwave the fish for about 5 minutes (if frozen - about 1 minute if not) and flake. Chop onion, crush garlic, if used, and microwave for about 5 minutes. Put tomatoes, water, milk powder (if using), flour and herbs into food processor, and whizz until smooth. If you haven't any fresh herbs, used dried, and use what you like and what you have handy - I used chives, basil and marjoram because it was there, but ideally I would have preferred parsley and chives, just. Put tomato mixture into saucepan, and rinse out food-processor, as you will want it again in a minute. Heat tomato mix, stirring all the time, until it boils, and then turn it off. Add fish, onions, and frozen vegetables, until you have about enough to feed the family. Season to taste, and then turn this mixture into an ovenproof casserole dish.
When the root vegetables are cooked, put them into food processor with salt, freshly-milled black pepper and a little milk - or water, if you don't care to use milk for any reason - and process until a puree is obtained. Spread the puree on top of the fish mixture, and bake in moderate oven for at least half an hour - it will go longer, but not more than an hour. Serve with either fresh green vegetables (I used brussels sprouts) or a salad.