Fish Pie

Ingredients

• 1 lb skinless cod or haddock fillet
• 1/2 lb skinless smoked haddock fillet
• 2 cups whole milk
• 1 bay leaf
• 6 tbsp butter, divided
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1/3 cup chopped parsley
• 1 cup frozen peas
• 3 hard-boiled eggs, quartered
• 2 lbs Yukon gold potatoes, peeled and cut into chunks
• 1/2 cup shredded cheddar cheese
• Salt and black pepper

Before you cook

• Peel the potatoes and cut them into even chunks.
• Boil the hard-boiled eggs, cool them, and quarter them.
• Chop the parsley.

Steps

1. Put the potatoes in a pot of cold salted water, bring to a boil, and cook for 15-18 minutes until tender.
2. Lay the cod and smoked haddock in a wide skillet and pour in the milk, adding the bay leaf.
3. Bring the milk to a gentle simmer over medium heat and poach the fish for 5 minutes until just cooked through.
4. Lift the fish out onto a plate, reserving the poaching milk, and flake it into large chunks, discarding any bones.
5. Drain the potatoes and mash them with 2 tbsp of the butter and a splash of milk until smooth, then season with salt and pepper.
6. Melt the remaining 4 tbsp butter in a saucepan over medium heat.
7. Whisk in the flour and cook for 1 minute, stirring constantly.
8. Gradually whisk in the reserved poaching milk until the sauce is smooth.
9. Simmer the sauce for 3-4 minutes, whisking often, until thickened.
10. Stir the cream and parsley into the sauce, then season with salt and pepper.
11. Preheat the oven to 400 F.
12. Fold the flaked fish, peas, and quartered eggs gently into the sauce.
13. Pour the fish mixture into a baking dish.
14. Spread the mashed potato over the top in an even layer, then scatter the cheddar over it.
15. Bake for 25-30 minutes until the top is golden and the filling is bubbling at the edges.