Recipe(tried): Fish Pie

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 (3 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

* i know how some people HATE swede so if this is the case just use plain mashed potatoes instead
METHOD

1.Poach the fish in the milk until done (about 6 - 8 mins depending on the size and thickness of the fish) Reserve the milk and top it back up to 600ml with more milk to allow for any which has evaporated. Flake the fish.

2.Melt the butter in a saucepan and stir in the flour off the heat. Gradually add the milk until incorporated. Put back on the heat stirring continuously until the sauce thickens, boils and is smooth. Add the fish, peas, sweetcorn, egg and parsley and cook for 2-3 minutes. Place in a large ovenproof dish. Keep warm.

3.Mash the potato and swede with a little extra milk and butter and spoon onto the fish mixture.

4.Use a fork to make a pattern on the mash and sprinkle over the cheese. Place under a hot grill for a few minutes until the cheese has melted. Garnish with a sprig of parsley.