Cider-Spiked Fish Pie

Time: 1 hour Yield: 4 servings

FOR THE POTATO TOPPING:

1 2⁄3 pounds russet potatoes, peeled and quartered 3 ½ tablespoons salted butter ¼ cup whole milk Salt and pepper, to taste

FOR THE FISH FILLING:

1 ½ cups whole milk 9 ounces cod fillet, cut into 2- to 3-inch

pieces 9 ounces smoked haddock, cut into 2- to

3-inch pieces 2 tablespoons salted butter 2 tablespoons flour

2⁄3 cup dry cider 4 ½ ounces mild cheddar, grated 1 1⁄3 cups frozen peas

Preparation:

1: Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.

2: Make the filling: Heat milk until steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.

3: Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it’s a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the cheddar and the peas.

4: Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.