British Fish Pie

For 2 servings

• potatoes, peeled and cut into chunks300 g
• butter, plus extra for the topping25 g
• milk (for the mash)2 tbsp
• white fish fillet (cod or haddock), cut into chunks1
• raw king prawns, peeled100 g
• milk250 ml
• butter (for the sauce)20 g
• plain flour20 g
• mature cheddar, grated50 g
• fresh parsley, chopped1 tbsp
• Salt and pepper, to taste

1. 1

   Put the potatoes in a pan of salted water, bring to the boil, and cook for 15 to 18 minutes until a knife slides in easily with no resistance. Drain well and mash with the butter and milk until smooth, season with salt and pepper and set aside.

2. 2

   Preheat the oven to 190°C (fan 170°C).

3. 3

   In a separate pan, gently heat the 250ml milk over low heat until just warm, do not let it boil.

4. 4

   In another pan, melt the 20g butter over medium heat, then stir in the flour and cook for 1 minute, stirring constantly, this forms a roux and should smell lightly toasted, not browned.

5. 5

   Gradually pour in the warmed milk, a little at a time, whisking well after each addition to stop lumps forming, once all the milk is added, simmer for 3 to 4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.

6. 6

   Stir in half the grated cheddar until melted, then add the parsley and season with salt and pepper.

7. 7

   Gently fold the fish chunks and prawns into the sauce, being careful not to break the fish apart, pour everything into a baking dish.

8. 8

   Spoon the mashed potato over the top, spreading it right to the edges to seal in the filling, then run a fork over the surface to create ridges, this helps it crisp up. Scatter the remaining cheddar on top and dot with a little extra butter.

9. 9

   Bake for 25 to 30 minutes, until the top is golden and the filling is bubbling up at the edges, and the fish is opaque and cooked through.

10. 10

    Leave to rest for a few minutes before serving, the filling is very hot straight from the oven.