Bring potatoes to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and Original Whirl. Season with ground black pepper.
Put the Original Whirl, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the milk. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.
Take off the heat and stir in the cheese, fish and chives. Spoon into an ovenproof dish.
Spoon the potato on top and sprinkle with cheddar cheese.
Cook for 20 - 25 mins or until golden and bubbling at the edges.
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