Fish Pie

I just bought the 'Delicious' 5 nights a week book, by Valli Little, which has some really interesting and easy dishes to cook mid-week. I'd never made or even tasted fish pie before and even though it was under the 'kids favourites' section, I thought I would give it a wurl.
It's not the quickest dish to put together and was well over an hour before it was ready, but it certainly was tasty. I imagine you you posh it up a bit, by adding some other types of seafood in there, maybe some Prawns, Bugtails, even Lobster if your wallet was that way inclined.

Ingredients (serves 4)

• 200g boneless white fish fillets
• 200g skinless salmon fillet, pin-boned (ask your fishmonger to do this)
• 450ml milk
• 750g desiree or pontiac potatoes, peeled, chopped
• 100g unsalted butter
• 2 tbs (40g) flour
• 150g frozen peas
• 1 tbs chopped flat-leaf parsley leaves
• 3 hard-boiled eggs, chopped
• Juice of 1/2 lemons
• 50g grated cheddar cheese

Method

1. Preheat the oven to 170°C.
2. Place fish in a baking dish, season with salt and pepper and pour over 400ml milk. Cover with foil and bake for 15 minutes until fi sh fl akes away slightly when pressed with a fork. Remove fish, reserving milk. When cool enough to handle, fl ake fi sh into bite-sized pieces.
3. Cook potatoes in boiling salted water until tender. Drain and keep warm. Melt half the butter in a saucepan, stir in flour and cook over low heat for 2-3 minutes.
4. Slowly add reserved milk and continue to cook until thickened. Add fi sh, peas, parsley, egg, lemon juice, salt and pepper.
5. Mash the potato with the remaining 50ml milk and the remaining butter until smooth, then season. Pile the fish mixture into a 1 litre-capacity baking dish, spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with the tines of a fork and sprinkle with grated cheese. Bake for 20-25 minutes until golden.