COMFORTING FISH PIE
Prep time 10 mins Cooking time 45 mins Serves 4-6
300g fish fillets 500ml milk 2 bay leaves 6 peppercorns 1 cup frozen peas, blanched Handful fresh dill, chopped 4 eggs, hardboiled, peeled and quartered 30g butter 2 tbsp flour Ground nutmeg, a pinch 200g mashed potatoes 3 tbsp grated Cheddar cheese 1 Preheat the oven to 180°C. Place the fish in a pan with the milk, bay leaves and peppercorns. Bring to a gentle simmer and poach the fish until the fillets are still firm but flake easily with a fork. Remove from heat and strain the milk, reserving for later. 2 Flake the fish into chunks and place at the bottom of a deep casserole dish. Spread over the peas, dill and eggs. 3 In a pan, melt the butter then add the flour. Cook for 1 minute on medium heat, then gradually add 300ml of the reserved milk, stirring continuously to prevent lumps forming. Cook until the sauce thickens. Season with salt, pepper and nutmeg. Pour the sauce over the fish. 4 Spoon the mashed potato over the fish and gently even it with the back of a spoon. Run the tines of a fork over it to create a pattern. Sprinkle with cheese and bake in the oven for 20 minutes or until the crust is golden brown.