INGREDIENTS
For the topping
625g (1lb 6oz) potatoes, washed, peeled, and cut into pieces salt
4 tbsp milk
60g (2oz) butter freshly ground black pepper
For the filling
1 litre (13⁄4 pt) milk
10 peppercorns
2 bay leaves
1 small onion, peeled and quartered
750g (1lb 10oz) skinned haddock fillets, cut into pieces
90g (3oz) butter, plus extra, melted, for greasing
60g (2oz) plain flour salt and freshly ground black pepper
4–5 tbsp chopped parsley
125g (4½oz) prawns, peeled,
deveined, and cooked
3 hard-boiled eggs, coarsely chopped
Method
- For the topping, cook the potatoes in a saucepan of boiling, salted water for 15–20 minutes until tender. Drain thoroughly in a sieve, then put back into the pan and mash. Heat the milk in a small pan, add the butter, salt, and black pepper, and stir until mixed. Pour the mixture into the potatoes, and beat over a medium heat for 2–3 minutes, until fluffy. Check for seasoning and set aside.
- For the filling, pour the milk into a pan and add the peppercorns, bay leaves, and onion.
Bring to the boil, take off the heat, cover, and leave to infuse at room temperature for about 10 minutes. Add the fish to the milk and return the pan to the cooker. Cover and simmer for 5–10 minutes, depending on the thickness of the fillet; it should flake easily when tested with a fork. Transfer the fish onto a large plate, reserving the infused milk. Let the fish cool, then flake with a fork. - Melt the butter in a pan over a medium heat. Whisk in the flour and cook for 30 seconds–1 minute. Remove from the heat. Pour the infused milk through a sieve into the pan and whisk in. Return to the heat and slowly return to the boil, whisking all the time, until the sauce thickens. Season and simmer for 2 minutes. Stir in the parsley.
- Preheat the oven to 180°C (350°F/Gas 4). Brush the pie dish with melted butter. Ladle one third of the sauce into the bottom of the dish. Layer the flaked fish on top and cover with the remaining sauce. Distribute the prawns evenly on top and sprinkle with the chopped eggs.
- Spread the mashed potatoes on top to cover the filling completely. Bake for 20–30 minutes in the hot oven until the topping is brown and the sauce bubbling. Serve hot.