Classic Fish Pie

• Milk400ml milk
• Potato800g potatoes, peeled and quartered
• Parsley2 tbsp fresh parsley, chopped
• Dill1 tbsp fresh dill, chopped
• Saltsalt, to taste
• Onion1 medium onion, finely chopped
• Butter75g butter
• Egg2 hard-boiled eggs, quartered
• Flour60g plain flour
• White fish300g boneless white fish fillets
• Leek1 medium leek, thinly sliced
• Cheese75g cheddar cheese, grated
• Haddock250g boneless haddock fillets
• Pepperblack pepper, to taste

How to Make It

• 1

  To begin, cut 300g undyed smoked haddock and 300g firm white fish (like cod or coley) into large chunks, about 3-4cm. Place them in a wide, shallow pan. Pour 500ml milk over the fish, ensuring it's mostly submerged. Add 2 bay leaves and a few black peppercorns, then gently poach over low heat for 5-7 minutes, until just cooked through and flaky. Do not boil vigorously, as this can toughen the fish.

• 2

  While the fish poaches, prepare the mash: Peel and chop 900g floury potatoes (like Maris Piper or King Edward) into even pieces. Boil them in salted water for 15-20 minutes until very tender. Drain thoroughly, then mash with 50g butter and a splash of milk until smooth and creamy. Season generously with salt and white pepper, then set aside.

• 3

  In a separate medium saucepan, melt 30g butter over medium heat. Add 1 finely diced onion and 1 finely sliced leek. Cook gently for 5-7 minutes until softened but not browned, stirring occasionally. This crucial step creates a lovely aromatic base for your creamy sauce.

• 4

  Now, create the sauce: Stir in 30g plain flour with the cooked vegetables and cook for 1 minute, stirring constantly, to make a roux. Gradually whisk in the reserved poaching milk from the fish, ensuring no lumps form. Bring to a gentle simmer and cook for 5 minutes, stirring, until the sauce thickens and coats the back of a spoon. Remove from heat.

• 5

  Finish the filling: Carefully flake the poached fish gently into the sauce, discarding the bay leaves and peppercorns. Add 2 tablespoons of chopped fresh dill and 2 tablespoons of chopped fresh parsley, along with 2 hard-boiled eggs, quartered. Gently fold to combine, being careful not to break up the fish too much. Taste and adjust seasoning as needed.

• 6

  Assemble the pie: Spoon the fish mixture into a large ovenproof dish (approximately 25cm x 20cm and 5cm deep). Spread the creamy mashed potato evenly over the top, using a fork to create little peaks – these will crisp up beautifully in the oven. For an extra golden crust, you can sprinkle 50g grated mature cheddar cheese over the mash.

• 7

  Bake to perfection: Preheat your oven to 190°C (375°F/Gas Mark 5). Place the fish pie in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling invitingly around the edges.

• 8

  Rest and serve: Carefully remove the piping hot fish pie from the oven and let it rest for 5-10 minutes. This allows the filling to settle and makes it easier to serve clean portions. Enjoy this ultimate comfort food with some steamed green vegetables on the side.