FAMILY FISH PIE

I’ve eaten a lot of fish pie in my life (what mum and grandmother hasn’t?) but I still think this version is the best for flavour, for freezing and for popularity with everyone. I first learnt how to make it at cooking school 56 years ago! This method uses 50% cornflour and 50% plain flour to thicken the sauce, which is perfect for freezing. Plain flour gives the sauce a better texture but doesn’t defrost as well.

Serves 6

1kg (2lb 4oz) Maris Piper potatoes, peeled and halved 50-75ml (2-2½fl oz) semi-skimmed milk

A knob of butter

Salt and black pepper

For the filling

300ml (10fl oz) semi-skimmed or whole milk

¼ of an onion, sliced

4 black peppercorns

1 bay leaf

200g (7oz) salmon fillet, cut into bite-sized chunks

400g (14oz) haddock fillet, cut into bite-sized chunks

5 medium eggs, hard-boiled

30g (1oz) butter

2 heaped tsp plain flour

2 heaped tsp cornflour

2tbsp double cream

A small handful of flat-leaf parsley, roughly chopped

Finely grated zest of 1 small lemon First, make your mash. Cook the potatoes in a saucepan of salted boiling water for 15 minutes, until they are tender and can be cut like soft butter. Drain well and return to the pan. Cover, then shake well so the potatoes break up a little. Remove the lid and allow them to steam dry for 1-2 minutes. Mash with the milk, butter and plenty of salt and pepper until smooth and fluffy. Set aside.

Preheat the oven to 180°C/fan 160°C/gas 4. To make the filling, put the milk, onion, peppercorns, bay leaf and a pinch of salt in a small saucepan and heat until steaming. Remove from the heat and set aside for 3-4 minutes to infuse and cool slightly.

Lay the salmon and haddock chunks in a small roasting tin, skin-side down. Strain the infused milk over the fish, discarding the flavourings. Cover with a lid or kitchen foil and bake in the oven for 10-12 minutes, until the fish is barely cooked through – just enough for it to feel firm and for the skin to peel off easily. Strain the milk (reserving it for later) and transfer the fish to a large bowl. Remove any bones and the skin.

Peel the hard-boiled eggs and cut lengthways into quarters.

Melt the butter in a medium saucepan, stir in the plain flour and cook for 1 minute. Remove from the heat. In a jug or large cup, mix the cornflour with a little of the reserved milk until smooth, then stir in half of the remaining milk. Add this to the butter and flour in the pan, a little at a time, stirring to avoid lumps. Return the pan to the heat, add the remaining milk and bring to the boil, stirring. Reduce the heat and simmer for 2 minutes. Add the double cream, flat-leaf parsley and lemon zest.

Lay the fish in a 2-litre pie dish and arrange the egg quarters around it. Pour the sauce over the top. Spoon a layer of mash over the fish, starting from the edges. Once the fish is covered, create a criss-cross pattern on the top using the back of a fork.

Place the pie on a baking tray and bake in the oven for 30 minutes, until the top is beginning to turn golden brown.