Fish Pie

1. Cook the potatoes in a pan of water for 15-20 mins until tender.
2. Meanwhile place the onion in a large pan with thyme, bay leaf, peppercorns and milk. Bring
to the boil and simmer for 3-4 minutes. Set aside to infuse for 10 minutes, then strain and
put the strained milk to one side.
3. Drain and mash the potatoes until smooth and add enough milk to give creamy but firm
consistency.
4. Place the eggs in a pan with water and simmer for 10-12 minutes until hard boiled, then
shell and roughly chop.
5. Lower the fish fillets into the infused milk, then bring to a simmer and cook for 3 minutes or
until the fish is just tender. Transfer to a plate, then roughly flake, discarding the skin and
bones. Strain the milk – you’ll need 350ml for the sauce.
6. Place the mushrooms in a small pan of boiling water for 2 minutes. Drain and set aside until
needed. Melt the butter in a pan, then add the flour and stir over a low heat for 1 minute.
Gradually add the strained milk, beating until smooth. Simmer for 2-3 minutes until nicely
thickened. Season lightly with pepper and stir in parsley.
7. Pre-heat the oven to 180 0 C/350 0 F/Gas Mark 4.
8. Spread a layer of the flaked fish in the bottom of the ovenproof dish. Arrange a layer of
hard-boiled eggs with a few spoons of the sauce on top of the fish. Top this with a layer of
the mushroom and more sauce.
9. Spread the mashed potatoes on top and bake for 25-30 minutes until bubbling and golden.
Serve the fish pie straight to the table in its ovenproof dish.