Phil Vickery makes a delicious fish pie on This Morning for Stephen Mulhern to try after his revelation last week that he has never eaten a fish pie.

Phil made his pie with: 250g haddock fillet, 200g salmon fillet, 1 pint milk, 4% fat, 1 x 10g fish stock cube, 5 tbsp olive oil, 1 medium onion chopped finely, 1 tsp ground cumin, 4 – 5 tbsp plain flour, 100g sweetcorn, 100g cooked peas, 2 medium hard boiled eggs, chopped and 4 tbsp roughly chopped parsley.

For the topping he used: 600g cooked and warm mashed potatoes, 200mls milk, 2 tbsp olive oil, 100g packet dried breadcrumbs and 1 medium cauliflower.

To prepare the pie, place the haddock and salmon together into a saucepan, add the milk and crumbled stock cube and bring to the boil and allow simmering for about 5 minutes.

Once cooked, drain well in a colander and keep the milk. Meanwhile, heat the 5 tbsp olive oil and cook the onions and cumin for a couple of minutes to soften.

Once softened add the flour and mix well. Then add all the milk to the saucepan and stir over a low heat until the mixture thickens and boils.

Remove from the heat and add the flaked cooked haddock, salmon, sweetcorn, peas, chopped boiled eggs and parsley.

Add seasoning and spoon into a deep baking dish.

Make up the mashed potatoes adding the olive oil, then spoon over the cooked fish mixture.

Finally top with the breadcrumbs and bake in a moderate oven for 30 minutes to brown well.