Lucky Star Fish and Sweet Corn Cottage Pie


1 x 1.8kg can Lucky Star Pilchards
1.7 kg potatoes, peeled and cut into chunks
850g sweet corn
7 spring onions, trimmed and chopped
38g butter
200g cheddar cheese, grated
1l milk
220ml corn flour
2 sprigs thyme
75ml parsley, chopped


  1. Place potatoes in a large pan, cover with water and bring to the boil. Boil for 8 minutes until just tender.
  2. Meanwhile, heat the oven to 180C. Cut the pilchards into bite size pieces and place into a buttered, oven proof dish.
  3. Drain the sweetcorn and scatter over the fish along with the chopped spring onions.
  4. Drain the potatoes, return them to the pan, add the butter, and once melted gently toss with the cheese.
  5. To make the sauce, pour a little milk into a small bowl and blend with the corn flour. Heat the rest of the milk in a pan. When almost simmering, quickly stir in the blended corn flour and thyme. Stir until the sauce thickens. Cook over low heat for 1 minute (should be quite thick)
  6. Remove from the heat and stir in the parsley. Pour evenly over the dish and using a fork gently lift the ingredients so they are coated in the sauce.
  7. Place the potato mixture on top of the ingredients and place the dish in the oven to bake for 35 minutes or until potatoes are golden.
  8. Serve with green vegetables.