A GOLDEN POTATO – TOPPED FISH PIE

Is always a winner, especially during the colder months. I generally add a couple of egg yolks to the mash as they help to set the potato topping and give it a lovely shine.

Ingredients

•  1 onion, peeled and quartered
• 3-4 cloves
• 1 bay leaf
• 250ml double cream
• 250ml whole milk
• 400g firm white fish fillets
• 400g smoked haddock fillets
• 30g butter
• 2 leeks, trimmed, well washed and thinly sliced
• 30g plain flour
• sea salt and black pepper
• handful of flat-leat parsley, leaves chopped
• 300g peeled raw prawns

Topping:

• 750g Desirée potatoes, peeled
• 75g butter, cubed
• 50ml hot milk
• 2 large egg yolks
• 75-100g medium Cheddar, grated

Preparation:

Stud the onion with the cloves. Put into a wide pan along with the bay leaf, cream and milk and bring to a simmer.

Lower the White and smoked fish fillets into the pan and poach for 3-4 minutes: it won’t matter if the fish is slightly underdone at this stage. Lift it out of the pan onto a plate.

Pass the cooking liqour through a fine sieve into a jug and reserve.

Melt the butter in a saucepan, add the leeks and sweat for 4-6 minutes until soft. Stir in the flour and cook, stirring, for another couple of minutes. Gradually stir in the reserved fish cooking liquor and let simmer for 10-15 minutes, stirring from time to time, until thickened to a sauce consistency. Season well with salt and pepper to taste and stir in the chopped parsley.

For the topping, cut the potatoes into chunks and add to a pan of salted water. Bring to the boil, lower the heat and cook for 15-20 minutes until tender when pierced with a knife. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in  the egg yolks. Season well.

Preheat the oven to 200°C/Fan 180°C/Gas 6. Flake the fish into bite-sized pieces and add to the leek sauce with the prawns. Stir until evenly combined. Transfer to a 1.75-2 litre ovenproof baking dish and spoon the mash on top, spreading it evenly. For a traditional finish, mark the surface with the tines of a fork. Scatter over a generous layer of grated cheese. Bake in the oven for 25-30 minutes until the pie is bubbling and golden brown on top. Let stand for a few minutes, then serve with peas or green beans.