Creamy fish pie with green onion mash

1.Bring a large saucepan of salted water to boil. Add potatoes; cook 15 minutes, or until tender.

2.Meanwhile, in a separate saucepan, melt butter with oil over medium-high heat. Add garlic, onion and pinch of salt. Heat, stirring, 5 minutes, until soft but not coloured.

3.Add brandy to saucepan; cook 3-4 minutes to reduce sauce. Add fish stock and cream. Bring to a simmer. Stir through fish, prawns, peas, chives and parsley. Return to a simmer for 2 minutes. Remove from heat.

4.Drain potatoes; return to pan. Using electric beaters or a potato masher, whip or mash until smooth.

5.Stir 1/4 of the potato mash through fish mix, to thicken sauce. Season with salt and pepper; ladle into pie dish. Preheat oven to 200°C.

6.Add extra butter, milk and green onions to remaining mashed potato; stir to combine. Season with salt and pepper. Spoon over fish mixture.

7.Bake 25 minutes, or until golden. Serve piping hot with lemon and crusty bread on the side.