400g fresh rockling (or other firm white fish), diced into 1.5cm cubes
200g scallops (roe on)
In a large saucepan of boiling water, add potato cubes and boil until tender. Drain and mash, and add Vitasoy Soy Milky Lite until smooth in texture. Season with pepper and set aside.
Pre-heat oven to 180oC. Grease four 2-cup capacity individual baking dishes
Sauté onion, celery and carrot in olive oil in a medium frypan over medium heat, until vegetables tender. Set aside.
Mix cornflour with ½ cup of Vitasoy Soy Milky Lite to form a paste.
Heat remaining Vitasoy Soy Milky Lite and Dijon mustard in a medium saucepan over medium high heat. When almost boiling, turn heat down to low and stir in cornflour paste. Stir regularly to ensure no lumps. Stir through cooked onion, carrot and celery, parsley and spring onion until well combined. Season with pepper to taste.
Into the bottom of the individual greased baking dishes, evenly distribute the fish pieces and scallops. Top with the vegetable sauce.
Finally, top with mashed potato, spreading over the whole top of the pie to the edges to prevent sauce spilling over during baking.
Place onto a baking tray and into the oven to bake for 40 minutes or until mashed potato golden brown on top.
Optional: add ½ cup grated reduced fat tasty cheese to white sauce or sprinkle on top of mashed potato topping.