Fish pie with a cheesy mash top

Name: Fish pie with a cheesy mash top
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Ingredients: 300 g Cod fillets; 250 g Smoked haddock; 2 Salmon fillets; 600 ml Milk; 1 g Bay leaves; 50 g Butter; 40 g Plain flour; 1 Leeks, sliced thinly; 100 g Frozen peas; 15 g Fresh parsley, chopped; 0.5 Lemons, juiced; 2 Eggs, hard-boiled and quartered; 1 g Nutmeg; 900 g Potatoes, peeled and chopped; 30 g Butter; 60 ml Milk; 40 g Cheddar, grated

Cod, smoked haddock and salmon in a gentle parsley sauce, topped with golden mash.

Ingredients

300 g Cod fillets
250 g Smoked haddock
2 Salmon fillets
600 ml Milk
1 g Bay leaves
50 g Butter
40 g Plain flour
1 Leeks, sliced thinly
100 g Frozen peas
15 g Fresh parsley, chopped
0.5 Lemons, juiced
2 Eggs, hard-boiled and quartered
1 g Nutmeg
900 g Potatoes, peeled and chopped
30 g Butter
60 ml Milk
40 g Cheddar, grated

Method

Heat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15 minutes, adding the eggs for the last 9 minutes.
Put the fish in a wide pan with the milk and bay leaf. Bring to a gentle simmer for 5 minutes, then lift the fish out, flake it, and strain the milk into a jug.
Melt the butter in the pan, soften the leek for 4 minutes, stir in the flour, then gradually whisk in the warm milk. Simmer for 5 minutes until it coats a spoon.
Take the sauce off the heat and gently fold in the flaked fish, peas, parsley, lemon juice and the peeled, quartered eggs.
Drain the potatoes and mash with the butter, milk and a pinch of nutmeg.
Tip the filling into a baking dish, spoon over the mash, fork it into ridges and add the cheese.
Bake for 25 minutes until golden and bubbling.