Fish pie

2 hours ■ Serves 2 ■ EASY
Look for fish labelled as being from a sustainable source

whole milk 500ml
black peppercorns 4
parsley stalk 1
bay leaf 1
cod fillet 250g
undyed smoked haddock 250g
butter 50g, plus some for the top
plain flour 1 rounded tbsp
potatoes 600g, peeled and cut into quarters
spring onions 4, finely chopped
North Atlantic cooked peeled prawns 100g
eggs 2, hard-boiled and roughly chopped
parsley a handful, chopped

■ Heat the oven to 190C/fan 170C/gas 5. Bring 450ml of the milk, the peppercorns, parsley stalk and bay leaf to boil. Lower the heat, then add the cod and smoked haddock. Cover and gently poach for about 8 minutes or until just cooked. Remove the fish from the pan and strain the milk.
■ Melt half the butter, stir in the flour and cook for 30 seconds. Stir in the strained milk and bring to the boil, stirring as you go. Reduce heat to a very gentle simmer for about 10 minutes. Meanwhile, cook the potatoes, drain, mash until smooth and add the remaining butter and milk, and the spring onions. Season and set aside.
■ Skin the fish. Flake into chunks and add to the white sauce with the prawns and egg. Season, and add the parsley. Divide between 2 ovenproof dishes, top with the mash and dot with butter. Cook for 40-45 minutes or until the top is golden and the filling is bubbling.

Fish pie