Leyla's Fish Pie

Photo: Leyla Hur

Ingredients

1 pound fish fillets, skinned and de-boned* cod and haddock are

1 1/2 cups milk (keep extra milk handy in case you need it)

2 tablespoons butter

2 tablespoons white all-purpose flour

1 spring onion, sliced

2 cups carrots, diced

1 cup green peas

2 cups mushrooms, sliced

1 cup shredded cheese (optional)

Salt and pepper to taste

1 pound potatoes, peeled and cooked

1 stick butter

1/4 cup milk

Salt to taste

Preparation

Boil fish in milk for 7-8 minutes. Remove fish from the milk with a slotted spoon and set aside on a plate. Pour the milk into a heat proof jug and set aside. Flake the fish into good size flakes and set aside.

Melt the butter in the same pan as you cooked the fish in, and then add the flour stirring continually until flour and butter are well combined. Slowly add the milk from the fish, stirring continually to ensure that it does not begin to clump. If you need to add more milk, use the extra milk now. Keep stirring and cook until the roux sauce begins to thicken. Taste the roux and add salt and pepper to taste (salt-water fish often needs a little more salt that you usually use, but go with your taste buds). Now add the onions, carrots, peas, and mushrooms. Cook for about 5 mins until the carrots begin to soften (add more milk if it becomes too thick, but do not allow it to become runny, you still want it so

Mash the potatoes until thick and smooth. Using a large spoon, dollop potatoes on top of the fish mix, and using a fork spread the potatoes creating a design on the potatoes using the fork.

Place into a 350*F oven for 20 minutes and then increase the heat to 400*F for a further 15-20 minutes or until the top is browned.

Remove from oven and let sit for approximately 5-10 minutes before serving.