Fish Pie

[Fish and Shellfish]

900g/2lb haddock, whiting, cod or a mixture of any of them

425ml/¾ pint of milk

½ onion, sliced

6 black peppercorns

1 bay leaf

salt and freshly ground black pepper

5 hardboiled eggs, quartered

1 tablespoon chopped fresh parsley

30g/1oz butter

30g/1oz plain flour

2 tablespoons double cream

675g/1½lb mashed potatoes

1. Preheat oven to 180°C/350°F/Gas mark 4.

2. Lay fish in a roasting pan.

3. Heat milk with the onion, peppercorns, bay leaf and a pinch of salt.

4. Pour over the fish and cook in the preheated oven for 15 minutes, until the fish is firm and creamy looking.

5. Strain off the milk and keep it for the sauce. Flake the fish in a pie dish and add the eggs, sprinkle over the parsley.

6. Melt the butter in a pan, stir in the flour and cook for 1 minute. Remove from the heat and gradually add the reserved milk.

7. Return to the heat and stir, bringing slowly to the boil. Season with salt and pepper. Stir in the cream and pour over the fish, mixing in carefully.

8. Spread a layer of mashed potatoes on top and mark with a fork. Dot with butter. Place on a baking sheet and brown in the oven for 10 minutes or longer if the pie was made in advance.