Fish pie with Dubliner cheese rösti topping

You can get the base made a day ahead, and then prepare the rösti on the day. Also feel free to swap out the fish for any meaty fish that you like and leave out the cheese in the potato rösti if you prefer.

SERVES TWO INGREDIENTS

450g floury potatoes, such as Maris Piper

50g aged Dubliner cheese 250g skinless smoked haddock fillet

250g skinless salmon fillet 100g raw peeled prawns 400ml full-fat milk

1 shallot, peeled and halved 1 bay leaf

1 tsp black peppercorns

75g butter, softened

50g plain flour

2 tsp Dijon mustard

2 tbsp chopped dill

METHOD

Preheat the oven to 200C/180C fan/Gas 6.

Peel the potatoes, then grate using the large holes on a box grater. Place the grated potatoes in a bowl of cold water to stop them from turning brown.

Grate the cheese using the same side of the grater and set aside separately.

Place the smoked haddock, salmon and prawns in a saucepan, pour over the milk and drop in the shallot, bay leaf and peppercorns.

Cook over a low heat for five minutes, then drain, reserving the poaching milk but discarding the shallot, bay leaf and peppercorns. Transfer the fish to a baking dish.

Melt 50g of the butter in a saucepan over a medium heat. Stir in the flour and cook, continuing to stir, until a paste (roux) forms. Then gradually add the reserved fish poaching milk as well as the mustard, whisking constantly, and cook until you have a smooth, thickened sauce.

Season with salt and pepper and stir in half the dill, then pour the sauce over the fish.

Drain the grated potatoes and pat with a clean tea towel until they are completely dry.

Mix the grated potatoes and the remaining dill into the grated cheese and season with salt, then scatter over the fish and the sauce.

Melt the remaining butter in a saucepan and brush over the top of the pie to ensure that the top gets really crispy. Bake for 20 minutes or until golden brown.