A wonderfully light version of the traditional fish pie recipe in which the fish isn't pre-cooked
- 1.3kg (3lb) floury potatoes
- small bunch flat-leaf parsley
- 300ml (½pt) fish stock
- 1kg (2lb 4oz) mixed fish, such as smoked haddock, prawns and salmon
- 50g (2oz) butter, plus extra for the mash and topping
- 50g (2oz) plain flour
- 225ml (8fl oz) double cream
- 150g (5oz) mature Cheddar, grated
- 6tbsp fresh breadcrumbs
Peel and cut the potatoes into medium chunks then steam until tender. Meanwhile, chop the stalks off the parsley and add them to the fish stock. Chop the parsley leaves and set aside. Heat the stock through gently to infuse for 10 minutes then strain. Remove any skin from the fish and cut into large chunks, then place in the base of an ovenproof dish.
Melt the butter in a saucepan, stir in the flour and cook, stirring until you have a smooth roux. Add the hot stock gradually, stirring as you go, then once it has cooked through and thickened, add the cream. Season to taste then add the chopped parsley. Pour over the fish.
Mash the potatoes well and add all but about 3tbsp of the cheese and a large knob of butter. Season well then spoon on to the fish. Level it off with a fork then scatter over the breadcrumbs and remaining cheese. Dot with a little more butter.
When you are ready to bake it, heat the oven to 200C, 180C fan, 400F, gas 6. Put the dish on a baking sheet and bake for 45 minutes, until bubbling and golden brown.