Fish Pie

Instructions

1. Prepare the potatoes
   Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until tender. Drain well, then return to the pot. Add 30g of the butter and enough milk to make a smooth mash. Season with salt and pepper and mash until smooth. Set aside.
2. Create the sauce
   Melt the remaining 45g butter in a large saucepan over medium heat. Add the flour and stir continuously for 1-2 minutes to form a paste. Gradually add the fish stock and milk, whisking constantly to prevent lumps. Add the bay leaves and bring to a simmer. Cook for 3-4 minutes until thickened.
3. Prepare the filling
   Remove the bay leaves from the sauce. Add the fish chunks and prawns to the sauce and simmer gently for 2 minutes. Remove from heat and fold in the peas, chopped herbs, and lemon zest. Season with salt and black pepper to taste.
4. Assemble the pie
   Preheat the oven to 200°C (180°C fan/gas mark 6). Transfer the fish mixture to a large ovenproof dish. Carefully spread the mashed potatoes over the fish mixture, making sure to cover it completely. Use a fork to create texture on top of the potatoes.
5. Bake to perfection
   Sprinkle the grated cheese over the mashed potatoes. Place the dish on a baking tray (to catch any spillage) and bake for 25-30 minutes until the top is golden and the filling is bubbling around the edges.
6. Rest and serve
   Allow the fish pie to rest for 5 minutes before serving. This helps the filling to set slightly and makes it easier to portion. Serve with steamed green vegetables for a complete meal.