Smoked trout fish pies

Ingredients

• 1½ tbsp butter
  
• 3 tbsp flour
  
• 350ml full-fat milk
  
• 1-2 tbsp creamed horseradish (optional)
• small bunch dill, chopped
• 1 large bunch spring onions
  
  , chopped
• zest 1 lemon
  
• 2 x 175g packs smoked trout
  

  
  
   fillets, any skin and bones removed, flaked into big chunks
• 450g leftover mashed potato

  Method

  1. Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.
  2. Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling
  3. Source: bbcgoodfood.com