Fish and Potato Pie

Ingredients

1kg potatoes, peeled
85g butter

500g fish of choice, local and sustainable
1 onion, chopped
1 leek, sliced 1cm thick rounds
900ml milk
1 bay leaf

75g plain flour
2 tbsp flat leaf parsley, chopped
nutmeg
1 egg, beaten with 1 tbsp milk

Method

• Preheat oven to 200C.
• Cook the potatoes in boiling, salted water until tender.
• Drain then mash with 30g butter and season to taste.
• Place the fish, onion, leek, milk and bay leaf in a saucepan and simmer gently over a medium-low heat for 5 minutes or until tender.
• Drain through a sieve reserving the milk. Discard the bay leaf. Flake the fish into large pieces and combine with the onion and leek.
• Heat the remaining butter over a low heat. Add the flour and stir for one minute, then gradually whisk in the reserved milk (from the drained fish). Bring to a simmer and cook over a low heat for 10 minutes or until the mixture boils and thickens.
• Remove from the heat, then add fish, parsley, nutmeg and season to taste.
• Place the fish mixture into a large ovenproof dish. Evenly cover the mixture with the mashed potato and brush with the egg and milk mixture.
• Bake for 20 minutes or until golden.

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