Creamy Fish Pie with Cheesy Mash Topping

Ingredients

• 700 gram firm white fish fillets, skin off
• 500 millilitre milk
• 1 piece bay leaf
• 100 gram butter
• 1/4 cup plain flour
• 1 cup frozen peas
• 1 teaspoon dijon mustard
• 1/4 bunch flat-leaf parsley, chopped
• 1.2 kilogram potatoes, peeled and chopped
• 1 cup tasty cheese, grated

Instructions

1. 1Put the fish, milk and bay leaf in a large frying pan. Bring to a gentle simmer and poach for 5 minutes.
2. 2Lift the fish onto a plate with a slotted spoon. Pour the poaching milk into a jug and discard the bay leaf. Break the fish into large chunks.
3. 3Boil the potatoes in salted water for 15 minutes until tender. Drain and mash with 60 g of the butter. Stir in half the cheese.
4. 4Melt the remaining 40 g butter in a saucepan. Stir in the flour for 1 minute, then whisk in the reserved poaching milk until smooth. Simmer for 3 minutes.
5. 5Stir the mustard, peas and parsley into the sauce. Gently fold in the fish chunks and season.
6. 6Preheat the oven to 200°C. Spoon the fish mixture into a deep 20 x 25 cm baking dish.
7. 7Top with the mash, spreading it to the edges to seal. Rough the top with a fork and scatter over the remaining cheese.
8. 8Bake for 25 minutes until golden on top. Rest for 5 minutes before serving.