Fish Pie

Ingredients

• 200g boneless white fish fillets
• 200g skinless salmon fillets or other oily fish
• 450ml milk
• 750g potatoes, peeled, chopped
• 100g unsalted butter
• 2 tablespoons (40g) flour
• 150g frozen peas
• 1 tablespoon chopped flat-leaf parsley leaves
• 3 hard-boiled eggs, chopped
• Juice of 1/2 lemons
• 50g grated cheddar cheese

Method

• Preheat the oven to 170°C.
• Hard-boil the eggs.
• Place fish in a baking dish, season with salt and pepper and pour over 400ml milk. Cover with foil and bake for 20 minutes until fish flakes away slightly when pressed with a fork. Remove fish, reserving milk. When cool enough to handle, flake fish into bite-sized pieces.
• Cook potatoes in boiling salted water until tender. Drain and keep warm. Melt half the butter in a saucepan, stir in flour and cook over low heat for 2-3 minutes.
• Slowly add reserved milk and continue to cook until thickened. Add fish, peas, parsley, egg, lemon juice, salt and pepper.
• Mash the potato with the remaining 50ml milk and the remaining butter until smooth, then season. Pile the fish mixture into a 1 litre-capacity baking dish, spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with the tines of a fork and sprinkle with grated cheese. Bake for 20-25 minutes until golden.

Source

http://www.taste.com.au/recipes/fish-pie/c29a8523-f3ab-4664-80f1-b87a3e795bbc