Many of you have indicated that you would like my recipe for fish pie, so here it is. Quantities are not given because of course it all depends upon how many you are making the pie for.
What fish to use? I use good quality cod - maybe loin - as the main ingredient. To this I add a much smaller quantity of smoked haddock and cut both into bite sized pieces. I add king prawns (uncooked) but don't add them at the beginning or they will be overcooked. Add at least a pint of full cream milk to the fish, put it into the pie dish, put in the oven and cook for no more than twenty minutes. Strain off the milk into a saucepan, add the prawns to the fish and then heat the milk to boiling and thicken with cornflour (add salt and pepper at this stage).
Pour over the fish and prawns in the pie dish and leave to cool a little.
Meanwhile I chop up two or three leeks into small pieces, steam them for a few minutes and make a layer on top of the fish in the pie dish. Then add a layer of sliced hard boiled eggs and finally a layer of chopped parsley. You can do this the day before and cover and leave in the fridge.
Steam the potatoes and put through a ricer and then add butter, single cream and salt and pepper to make a smooth, fluffy topping. This I spread over the fish, forking up the top to make a rough, uneven surface. I dot this with butter and then put into the oven for about forty minutes until it is bubbling out of the sides of the pie and the top is crispy and brown. Enjoy.