Wash, peel and cut the potatoes into large cubes. Cook in salted water, then drain the water. Add the milk and butter in flakes and mash into the puree. Season to taste with salt, pepper and nutmeg.
Prepare the frozen vegetables according to the instructions on the packet. Prepare the fish fingers in a preheated oven at 200 degrees according to the instructions on the package.
In a casserole dish brushed with oil, first distribute the mashed potatoes, layer the butter vegetables on top and spread the fish fingers on top of each other. Sprinkle with grated cheese and bake in a preheated oven at 180 degrees for about 15 minutes.
4th variant: Instead of the butter vegetables you can also use z. B. Use 300 g leek. Cut this into rings, then cook in salted water for about 4 minutes, drain, season with spices and spread on the mashed potatoes.
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