Fun Fish Pie

Serves eight children or four adults 

Ingredients

For the filling 

300g (101/2oz) smoked haddock
300g (101/2oz) cod fillet
1 bay leaf
450ml (16fl oz) milk
4 large eggs
4 handfuls frozen peas
1 tbsp butter
1 tbsp plain flour
1 handful chopped flat-leaf parsley
Salt and freshly ground black pepper

For the mash

4 large désirée potatoes, peeled and cubed
100g (31/2oz) butter
Wine glass of milk

Method

Preheat the oven to 220°C/425°F/Gas Mark 7. Place the fish in a pie dish with the bay leaf and milk, and bake for 10 minutes. Remove the fish from the milk and put the milk and bay leaf to one side. Remove the skin and bones from the fish and break it into large chunks. Boil the eggs in a saucepan of water for 2 minutes, add the peas and return to the boil for 2 minutes. Strain and run under cold water. Peel and quarter the eggs and put them with the fish and peas in the pie dish while you make the sauce and mash. To make the sauce, melt the butter in a saucepan on a low heat, stir in the flour and sizzle for a couple of minutes, ensuring it does not brown. Whisk in the milk and bay leaf and simmer for 15 minutes, beating with a whisk from time to time. Stir in the parsley and season. Allow the sauce to cool a little before pouring over the fish and gently stirring through so the eggs and fish don’t break up. To make the mash, boil the potatoes in salted water for 15 minutes or until tender when poked with a knife. Drain and mash with the butter, milk and some salt. Smooth the mash on top of the fish with a spoon and bake for 20 minutes. Buttered carrots and runner beans make a good accompaniment.