Family Fish Pie
Serves 4-6

Butter - 50 g (2 oz)
Plain flour - 50 g (2 oz)
Milk - 600 ml (1 pint)
Smoked haddock - 450 g (1 lb), skinned
Frozen peas - 100 g (31/2 oz)
Sweetcorn - 1 x 200 g (7 oz) can, drained
Eggs - 2, hard boiled and chopped
Fresh parsley - 1 tbsp, chopped
Potatoes - 350 g (12 oz), peeled, diced, cooked
Swede - 225 g (8 oz), peeled, diced, cooked
Red Leicester cheese - 50 g (2 oz), grated

Put the milk in a flat bottomed pan and bring to a simmer. Add the fish to the milk and cook for about 4 mins until just done. Strain the milk and set aside. Flake the fish, removing any small bones and set aside. Melt the butter in a saucepan and add the flour, stiring to make a paste. Slowly add the reserved milk stiring all the time. Bring slowly to the boil until it has thickened. Add the reserved fish, peas, sweetcorn, egg and parsley and heat through for 2-3 minutes. Place in a large ovenproof dish. Keep warm.

Mash the potato and swede with a little extra milk and blend together, spoon onto the fish mixture. Sprinkle the cheese over the potato.

Cook under a moderate grill until bubbling and browned on top.

K