Cheddar fisherman's pie recipe

1. 1

   To make the bechamel sauce: first bring the milk up to a simmer in a small pot and set aside.

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   Next, in another pan melt the butter gently over a medium heat, then add flour and stir until the mixture is smooth.

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   Now begin adding the milk a little at a time to avoid lumps.

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   Keep adding milk and stirring, until you have a rich creamy sauce.

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   Allow to cook slowly for 5 minutes and then add the grain mustard and cheddar cheese.

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   Mix well and set aside.

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   For the fish: add all the ingredients of the Court Bouillon in a large deep sauce pan.

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   Bring to a gentle simmer before adding your fish to gently poach.

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   Remembering to poach the smoked fish last.

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    Once cooked through, remove the fish from liquid, let it cool and remove any bones and skin.

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    Flake fish into nice small pieces and set aside.

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    To make the mashed potato: preheat the oven to 200C/Gas 6.

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    Place the potatoes on a tray and bake in a hot oven until crispy and soft.

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    While still hot, scoop out the flesh, discard the skins and pass the potato through a drum sieve to remove any lumps.

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    Heat the milk used for poaching the fish previously and add 2 tbsp butter and fold through the potato mixture.

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    Season to taste.

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    To make the pie: preheat the oven to 190C/Gas 5.

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    Butter a baking dish and start to make the pie by first spreading a small amount of bechamel on the bottom of the dish.

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    On top of that spread the poached fish and quartered eggs.

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    Spread with the remaining bechamel.

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    Top with the mashed potatoes and brush with an egg wash and sprinkle with grated cheese.

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    Place baking dish on a tray and put into a preheated gas mark 5 oven for 30-40 minutes or until golden brown and bubbling.

* Per serving · 4 servings · Values may vary.