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Fish Pie with Peas

Salmon, smoked haddock and white fish in a creamy sauce under cheesy mash.

Ingredients

• 900 g potatoes
• 60 g butter
• 500 ml milk
• 2 salmon fillets
• 250 g undyed smoked haddock
• 2 white fish fillets
• 30 g plain flour
• 150 g frozen peas
• 15 g fresh parsley
• 50 g mature cheddar

Method

1. Peel the potatoes and cut them into chunks. Chop the parsley and grate the cheddar.
2. Boil the potatoes for 15 to 20 minutes until soft.
3. Meanwhile, put the fish in a wide pan with most of the milk. Bring to a gentle simmer and poach for 6 minutes.
4. Lift the fish out with a slotted spoon, keeping the milk. Flake the fish into an ovenproof dish, removing any skin and bones, and scatter over the peas and parsley.
5. Melt half the butter in a pan over a medium heat. Stir in the flour and cook for 1 minute.
6. Gradually add the poaching milk a little at a time, stirring all the time so no lumps form. Simmer for 5 minutes until thick. Season with salt and pepper and pour over the fish.
7. Heat the oven to 200C (180C fan). Drain the potatoes and mash with the rest of the butter and milk.
8. Spoon the mash over the fish, spread it out and scatter with the cheddar.
9. Bake for 25 minutes, until golden and bubbling.