Fish pie with potato crust

Spices, fennel and vermouth make this a fish pie with a flavourful twist

Serves: 6 Prep 45 mins Cook 1 hr 2.53 per serving 641 kcals, 46g fat, 25g sat. fat, 4g sugar

FOR THE POTATO CRUST

1kg Maris Piper potato, cut into chunks grind of nutmeg 175ml double cream 75g butter, plus extra for the top 2 egg yolks

FOR THE SAUCE knob of butter 2 shallots, finely chopped ½ tsp fennel seeds, lightly crushed 1 star anise 300ml vermouth 300ml fish stock, fresh if possible 300ml double cream

FOR THE FILLING 200g skinless smoked haddock fillet, pin-boned and cut into 3cm pieces 200g skinless cod fillet, pin-boned

and cut into 3cm pieces 200g skinless salmon fillet, pin-boned

and cut into 3cm pieces 140g frozen peas 4 eggs, hard-boiled and chopped small bunch parsley, chopped small bunch dill, chopped ½ lemon, juiced

1 Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and seasoning. Cool slightly, then stir in the egg yolks and chill until ready to use.

2 For the sauce, heat the butter in a large pan, then add the shallots, fennel seeds and star anise. Cook until the shallots are soft – about 5 mins. Add the vermouth, bubble and reduce for 10-15 mins, until you have a syrupy glaze.

3 Add the stock and continue bubbling until the liquid has reduced by half. Add cream and boil for 2 mins. Strain and return to the pan.

4 Heat oven to 200C/180C fan/gas 6. Add the fish to the sauce and poach for 2 mins until just cooked. Mix in the peas, eggs and herbs. Season and add lemon juice. Portion the fish sauce into individual dishes or 1 large dish.

5 Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.