Fish Pie

A winning combination of firm white fish and prawns in a creamy, parsley-flecked béchamel sauce under a mound of crispy-topped mashed potato, makes this a fabulous lunch or supper dish.

You can vary the fish according to taste or season. Serve with buttered samphire, mixed peppery leaves, or a tomato salad to add contrasting flavour and colour.

Serves 4-6 Egg and nut free

750g (1lb 10oz) cod, halibut, or other white fish, filleted 250g (8½ oz) smoked haddock or other smoked fish 500ml (16fl oz) milk 1 small onion, roughly chopped Bay leaf (optional) 100g (3½ oz) butter 30g (1oz) plain flour 1.5kg (3lb3oz) potatoes, peeled and quartered 2 tbsp single milk or cream Salt and freshly ground black pepper to season 225g (8oz) cooked peeled prawns 1 tbsp capers in brine, drained, rinsed, and chopped (optional) 2 tbsp chopped fresh parsley leaves 15g (½oz) Parmesan, grated (optional)

Preheat the oven to 190C (375F, gas 5). Put the fish in a large saucepan, add the milk and poach the fish gently for five minutes, it should be slightly undercooked at this stage.

Transfer the fish to a plate with a draining spoon.

When cool, remove the skin, cut the fish into large chunks and place in a 1.5 litre (2¾ pint) ovenproof dish.

Add the chopped onion and bay leaf (if using) to the fish milk. Bring to the boil. Remove from the heat and leave to stand for 10 minutes. Strain.

Make a white sauce by melting 45g (1½ oz) of the butter in a saucepan and stirring in the flour. Cook, stirring for one minute. Whisk in the infused milk a little at a time, ensuring there are no lumps.

When all the milk is incorporated, bring to the boil and cook for two minutes, whisking all the time.

Remove from the heat.

Meanwhile, boil the potatoes for about 15 minutes or until cooked through.

Mash with the remaining butter and the cream or milk and season with salt and pepper.

Add the prawns, capers, and the parsley to the fish, season with salt and pepper, and pour over the white sauce.

Top with the mashed potatoes and use a fork to rough up the surface to make it crispy when cooked.

Dust with Parmesan cheese, if liked. Bake for 45 minutes until the top is crispy and golden.

Dairy, egg and nut free

Follow the recipe above but use dairy-free spread instead of butter; soya, rice or oat milk instead of cow’s milk; and soya cream alternative for single cream. Use dairy-free Parmesan.

Watch out for fish and crustaceans. If allergic to crustaceans, but not white fish, omit the prawns and increase the fish to a total of 1.25kg (2¾lb).