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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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2
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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3
Now begin adding the milk a little at a time to avoid lumps.
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4
Keep adding milk and stirring, until you have a rich creamy sauce.
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5
Allow to cook slowly for 5 minutes and then add the grain mustard and cheddar cheese.
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6
Mix well and set aside.
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7
For the fish: add all the ingredients of the Court Bouillon in a large deep sauce pan.
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8
Bring to a gentle simmer before adding your fish to gently poach.
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9
Remembering to poach the smoked fish last.
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10
Once cooked through, remove the fish from liquid, let it cool and remove any bones and skin.
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11
Flake fish into nice small pieces and set aside.
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12
To make the mashed potato: preheat the oven to 200C/Gas 6.
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13
Place the potatoes on a tray and bake in a hot oven until crispy and soft.
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14
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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15
Heat the milk used for poaching the fish previously and add 2 tbsp butter and fold through the potato mixture.
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16
Season to taste.
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17
To make the pie: preheat the oven to 190C/Gas 5.
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18
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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19
On top of that spread the poached fish and quartered eggs.
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20
Spread with the remaining bechamel.
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21
Top with the mashed potatoes and brush with an egg wash and sprinkle with grated cheese.
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22
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.
