Salmon and Cod Potato Pie

The base of the pie was a thick vegetable stew (from the fridge) of sweet potato, potato, carrot, diced mushrooms, and spring onion, plus kamut grains, a little chopped red chilli, chopped garlic, and cardamom seed, fresh from three crushed pods.

The fish pieces were placed on top of the vegetable stew in a roasting dish, distributed evenly.

On top of that, a layer of potato mashed with a knob of butter was added (and a little salt and pepper), and textured with a fork.

The roasting tray was placed on the middle shelf of an oven preheated to 190 deg C, uncovered. Depending on the depth of the roasting dish, the cooking time will be somewhere between 45 minutes and one hour (it will be properly cooked after 45 minutes, but it may take longer for the desired browning of the potato topping - judge by eye!).

Served with a little American or German mustard.

The fish pieces were sourced from Sainsbury's, who often make up inexpensive packs for making this kind of dish.