Fish Pie

Saved BBC Food recipe. Serve with steamed vegetables. Full-fat or semi-skimmed milk is preferable to skimmed milk for the sauce. Frozen fish may be poached from frozen. The saved recipe inconsistently says to keep the mash warm and later to use cooled mash; allow it to cool enough to spread before assembling. Leftovers may be refrigerated and eaten the next day.

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Step 1

Preheat the oven to 190°C, fan 170°C. Boil the potatoes until tender, drain and mash with 50 g butter, crème fraîche and warm milk. Season and set aside.

Step 2

Heat the poaching milk in a large pan and add the haddock and cod. Halve the onion, insert the bay leaf into one half, stud it with the optional cloves and add to the pan. Bring to the boil, reduce the heat and simmer gently for 6–7 minutes.

Step 3

Finely chop the other onion half and the leeks. Gently fry in 50 g butter and the olive oil for 4–5 minutes until softened but not browned. Lift the fish from the milk, reserving the milk.

Step 4

Stir the flour into the leeks and fry for 1 minute, stirring. Gradually add the reserved poaching milk, stirring well after each addition. Heat gently until thickened and adjust the seasoning.

Step 5

Break the fish into chunks, removing any bones and skin. Fold into the sauce with the raw prawns and frozen peas.

Step 6

Put an ovenproof pie dish on a baking tray. Spoon in the fish mixture and scatter over the parsley and lemon zest. Top with the cooled mash and roughen the surface with a fork. Dot with the remaining 25 g butter. Bake for 25–30 minutes until golden and bubbling.