1

Put the potatoes in a pan, cover with cold water and bring to a boil. Simmer for 15 minutes, or until the potatoes are tender. Drain and return to the pan.

2

In a small jug, combine the turmeric with 100ml of the milk, then add to the potatoes. Season and mash until smooth.

3

Melt the butter in a large pan over a medium heat. Cook the onion for 4-5 minutes, until soft. Stir in the cumin, coriander, chilli powder and flour. Cook, stirring, for 2 minutes. Gradually add the remaining milk, stirring constantly, until you have a smooth mixture. Simmer over a medium-low heat, stirring continuously, until the sauce thickens. Season to taste.

4

Preheat the oven to 200°C, fan 180°C, gas mark 6. Add the fish pie mix and peas to the sauce, then stir in the coriander. Transfer the mixture to a rectangular baking dish, then spoon over the turmeric mash. Bake for 20-25 minutes until the pie filling is bubbling and the potato topping is crisp and golden.