Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 4 people :-

700 g (1 lb) potatoes

25 g (1 oz) margarine or butter

225 g (8 oz) skinless smoked mackerel fillets

420 g (15 oz) can butter beans

110 g (4 oz) frozen peas - thawed

salt & pepper


Peel the potatoes and cut them into even sized large pieces.

Place the potatoes in a saucepan, just covered with water, and fit the lid.

Boil until the potatoes are soft to the touch.

Drain off the water, and mash with a potato ricer or masher until smooth.

Add the margarine or butter and combine well.

Season the creamed potato to taste.

Flake the mackerel in a bowl, carefully removing all the bones.

Drain the butter beans and rinse thoroughly before mixing with the fish and the peas.

Season the fish mixture to taste.

Spread this mixture evenly into a 1 litre (2 pint) ovenproof dish.

Top the mixture evenly with the creamed potato.

Bake at Gas Mark 5 / 375F / 190C (170C for fan oven) for 20 - 25 minutes.