I love this recipe because I can make it in the morning when I have time and just set to heat for dinner. I often make extra mash the night before to save time on Fish pie day.
4 large floury potatoes, peeled and chopped into quarters
1 TBSP Dijon mustard, plus 1 teaspoon extra for the sauce
2 cups full-fat milk
4 TBSP butter
4 TBSP plain flour
2 fresh bay leaves
Small bunch fresh dill, chopped
600g firm, skinless white fish, such as cod, snapper, flat head or salmon, cut into chunks
4 medium free-range eggs, boiled for 7 minutes
½ cup frozen peas
75g mature Cheddar, grated
Cook the potatoes in a pan of boiling salted water for 12 minutes until tender, then drain well. Add 1 tablespoon of mustard, 50ml of the milk and 55g of the butter. Season well and mash until smooth then set aside.
Meanwhile, to make the sauce, melt half the remaining butter in a medium saucepan over a medium- low heat. Add the flour while stirring, then cook, stirring constantly, for 2 minutes. Off the heat, add a little of the milk and beat until smooth, then, over a low heat, gradually add the remaining milk, stirring, until smooth. Add the bay leaves and simmer for 5 minutes, then remove from the heat, season well and stir in 1 tsp mustard and the dill. (don’t worry if the sauce is thick, the seafood will add juice to the sauce while cooking to give it the perfect consistency.) Cool slightly.
Preheat the oven to 180° Place the fish 1.5-litre ovenproof dish, add the peas and then the chopped boiled eggs, pour over the sauce and mix well. Spoon over the mashed potato, scatter with the grated cheese and dot the surface with the rest of the butter.
Bake the pie for 30-35 minutes or until it is bubbling underneath and golden brown on top.
Can be made and frozen, just cool completely and then cover with foil.