Ocean Pie

Serves: to serve 6

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 1 hr

FOR THE POTATO TOPPING

3 medium-sized - potatoes

1 oz - butter

up to ½ cup - milk

FOR THE WHITE SAUCE

14 fl oz - milk

2 tablespoons - butter

1 heaped tablespoon - plain flour (all purpose flour)

- salt and pepper

FOR THE PIE FILLING

1lb 2oz - mixed salmon, cod and smoked haddock

4 oz - frozen peas

- salt and pepper

½ - lemon

Peel the potatoes and cut into pieces of roughly equal size (A medium-sized potato is usually cut into about 6 pieces). Rinse the potatoes to remove any surface starch. Now place them in a large pan with sufficient salted water to cover the potatoes. Bring the water to the boil then turn down the heat and cover the pan so that it continues to boil gently.
Cooking time can vary depending upon the type of potato and the texture. Generally, however, somewhere between 15 - 20 minutes is sufficient. When you think that the potatoes are close to being cooked, pierce one or two of them with a fork. If the fork penetrates easily with little resistance, the potatoes are cooked. Remove the pan from the heat and drain off the water. Add the butter and, using a potato masher, begin to break up and mash the potatoes. Add milk (or cream if you want to be decadent) until the texture is soft and light (and spreadable).
Now make the white (bechemel) sauce... Slightly warm the milk in a saucepan over a low heat (or in a microwave) and, in a separate pan, melt the butter. Add the flour to the butter and cook over a medium heat, stirring continuously, for about 3 minutes. Don't allow the flour to brown. Slowly add the warmed milk, beating the mixture with a hand whisk (or fork) as you do so. Continue to whisk the mixture until the sauce thickens, then cook gently for about 2-3 minutes over a low heat stirring occasionally until it reaches a rich and creamy consistency. If it is too thick, you can add a little more milk. Season with salt and pepper to taste.
Cut the fish into chunks (make sure there are no skin or bones left) and place the pieces into an oven proof dish around 8" (20cm) square. Add the peas, season with salt and freshly-ground black pepper and add the juice of half a lemon. Pour over the bechamel (white) sauce. Spoon on the mash, starting at the edges and working towards the centre. Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 40 minutes until piping hot and golden brown.