For the filling
- 600g fresh fish, such as salmon and cod
- 600ml milk
- 1 onion, quartered
- 2 bay leaves
- 6 peppercorns
- 1 leek
- 50g butter
- 75g cornflour
- 150g king prawns
- 6 eggs, hardboiled and chopped into quarters
- 2 smoked mackerel fillets, deboned and flaked
- 20g fresh parsley
For the topping
- 1kg potatoes
- 50g butter
- 75g Cheddar cheese, grated
- salt and pepper
Add crisps for crunch
For an extra crunch, you can add some broken crisps, preferably salted, to the cheese before sprinkling on top of the pie.
Check your fresh fish for bones and cut into bite-sized chunks.
Place the milk in a pan with the onion, fresh fish, bay leaves and peppercorns and gently bring to the boil. As soon as it's reached a boil, remove from the heat, top with a lid and leave to stand for 10 minutes.
Strain and reserve the milk from the fish, remove the peppercorns, onion and bay leaves and leave the fish to one side.
Next, peel and chop your potatoes for your mashed potato topping. Place in a pan with water, boil until tender, drain and mash with the butter and season with salt and pepper.
Finely slice the leek and place in a heavy-based pan with the butter, and sauté until soft.
Add the cornflour and stir well into the leeks. Gradually add the reserved poaching milk and stir until thick.
Place the poached fish, prawns, egg, smoked mackerel and parsley in an ovenproof dish. Pour over the leek sauce and mix until everything is evenly coated.
Spoon the mashed potato gently on top, spreading out evenly, and then roughen the top with a fork.
Top with the grated cheese and cook in a preheated oven at 170°C (150°C fan/gas mark 3) for 25–30 minutes, until the filling is bubbling hot and the top is crisp and golden.
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