A delectable and easy fish pie recipe with a cheesy potato topping.
- Place the haddock offcuts in a large pan with the milk and a bay leaf. Cover the pan with a lid and simmer very gently over a low heat until the fish is cooked, and is opaque and starting to flake.
- Take the pan off the heat and allow to cook slightly. Carefully take the fish out of the milk and flake the fish into small pieces into an oven-proof dish; discard the bay leaf from the milk.
- Heat the milk up slightly and sieve the plain flour into the warm milk, whisky vigorously all the time, to avoid lumps, until it thickens. Season to taste.
- Scatter the peas over the flaked fish, add the lemon juice to the white sauce and then pour the sauce over the fish and peas.
- Whilst the fish is cooking, bring the potatoes to the boil and boil for 10 to 15 minutes, or until they are cooked and soft. Take off the heat and strain them, making sure there is no water left. Allow them to cool. When you are ready to add them to the pie, put the potato pieces in a potato ricer, and allow the “potato rice” to fall over the top of the fish and peas in sauce. Continue until all the potatoes have been riced and the pie is evenly covered with potatoes.
- Sprinkle the Parmesan cheese over the top of the potato and bake in a preheated oven, 200°C for 30 to 45 minutes, or until the potatoes are crispy, golden brown and the sauce is bubbling.
- Serve immediately with remaining garden peas, (that have been cooked in a little water for 5 minutes) fresh parsley and lemon edges.