Cheesy Fish Finger Pie Pots

Preheat the oven to 350°F (350°F).

Peel the fish fingers and set them aside.

In a saucepan, gently warm the heavy cream over medium heat until it just begins to steam; do not let it boil.

Add the frozen peas, frozen sweetcorn, and tartar sauce to the warm cream; stir until the vegetables are evenly coated and the mixture is heated through, about 3–4 minutes.

Fold the peeled fish fingers into the creamy vegetable mixture, ensuring they are well distributed.

Spoon the mixture into small, oven‑proof ramekins or a muffin tin, filling each about three‑quarters full.

Combine the cheesy herby breadcrumb with the shredded cheddar cheese in a small bowl; sprinkle this topping evenly over each pie.

Bake for 15–20 minutes, or until the breadcrumb topping is golden brown and the filling is bubbling around the edges.

Remove from the oven and allow the pies to cool for 3–5 minutes before serving.