Smokey Fish Pie

Ingredients

• 225g/8 oz cod fillet, skinned
• 225g/8 oz un-dyed smoked haddock fillet, skinned
• 12 raw tiger prawns, peeled and veins removed
• 1 kg/2½lb floury potatoes, such as Maris Piper, cut into chunks
• 125g/4oz unsalted butter
• 450ml/¾ pint milk
• 150ml/¼ pint double cream
• 2 fresh bay leaves
• 1 whole clove
• pinch of grated fresh nutmeg
• 1 onion, finely diced
• 50g/2 oz plain flour
• 4 eggs (preferably free-range)
• 1 tsp anchovy essence
• 2 tbsp chopped fresh flat leaf parsley
• ½ tsp fresh soft thyme leaves
• 1 tsp dry English mustard powder
• 50g/2 oz Gruyre, grated
• 25g/1 oz freshly grated Parmesan
• salt and freshly ground black pepper
• fresh green salad, to serve

Method

1. Preheat the oven to 200°C/400°F/GasMark 6 (fan oven 180°C)
2. To make the mashed potatoes: place the potatoes in a pan of boiling salted water, cover and simmer for 15-20 minutes or until completely tender. Drain and return to the pan for a couple of minutes to dry out, shaking the pan occasionally to prevent the potatoes sticking to the bottom. Mash the potatoes or pass through a potato ricer. Beat in half of the butter and season to taste.
3. Place milk in a saute pan with the cream, bay leaves, clove and nutmeg. Add the cod and haddock fillets and poach for 6-8 minutes or until the fish is just tender. Transfer the fish fillets to a plate with a fish slice and set aside until they are cool enough to handle, then flake the flesh; discarding the skin and any bones. Set aside. Strain the poaching liquid and set aside.
4. Melt the remaining butter in a large non-stick pan. Add the onion and cook for 6-8 minutes until the onion has softened but not coloured, stirring occasionally. Stir in the flour and cook for 2 minutes, stirring continuously. Pour in the reserved poaching liquid, a little at a time, whisking continuously after each addition. Once all the liquid has been added, reduce the heat and simmer gently for 10 minutes, stirring occasionally until slightly reduced and thickened.
5. Meanwhile, place the eggs in a small pan and just cover with cold water, bring to the boil and simmer for 10 minutes. Drain and rinse under cold running water and leave to cool. Once cold to touch remove the shells and chop up the hard-boiled eggs. Stir into the white sauce with the anchovy essence, parsley, thyme and mustard powder. Fold in the reserved flaked fish, then season to taste. Remove from the heat and leave to cool, then fold in the raw prawns.
6. Spoon the fish mixture into a 2.25 litres/4 pints ovenproof dish. Allow a light skin to form, then carefully spread over the mashed potatoes to cover. Smooth over with a palette knife and fluff up with a fork. Mix together the Gruyre and Parmesan and sprinkle over the top, then bake for 30-35 minutes or until the pie is bubbling and golden. Serve at once with green salad.