Sophie Conran’s Classic Fish Pie

FOR THE FILLING:

• 500g (18oz) cod fillet, skinless and boneless

• 500g (18oz) smoked haddock fillet, skinless and boneless

• salt and freshly ground black pepper

• 3 tbsp butter

• 2 heaped tbsp plain flour

• 600ml (20fl oz) milk

• 2 bay leaves

• 8 eggs

• 300ml (10fl oz) double cream

• 500g (18oz) large prawns

• 2 handfuls flat leaf parsley leaves, chopped

FOR THE MASH:

• 8 largish Desirée potatoes, peeled and cubed

• 2 small wine glasses milk (about 300ml / 10fl oz)

• 200g (7oz) butter

Method:

Preheat the oven to 220°C (425°F/Gas 7). Place each fish fillet onto large, separate pieces of foil. Season with salt and pepper and top with a little butter. Make a couple of neat little parcels with the foil and bake for 10 minutes. Don't worry if the fish doesn't look cooked through; it cooks further in the pie.

Melt the remaining 2 tablespoons of butter in a large pan on a low heat and stir in the flour. Allow it to bubble for a couple of minutes, then whisk in the milk until the flour has dissolved. Drop in the bay leaves and allow to simmer for 10 minutes. Whisk occasionally until you have a smooth, thickish sauce.

Meanwhile, put the eggs in a pan of cold water and bring to a rolling boil for 6 minutes. Remove from the heat and run the eggs under cold water. Peel and quarter the eggs and put them aside.

Whisk the cream into the sauce and keep it bubbling for another 10 minutes. Stir in the prawns and heat through. Take the pan off the heat and chuck away the bay leaves. Add the fish and any of its cooking liquid, flaking the fish into large chunks and stirring them through. Throw in the parsley and eggs and gently stir round. Taste the mixture and season well.

Turn up the oven to 240°C (475°F/Gas 9). Then make the mash by boiling the potatoes in plenty of salted water until very soft when poked with a sharp knife. Drain and mash the spuds. I use a mouli as it makes a lovely lump-free mash. Stir through the milk and butter; don't skimp on the milk as you want a fairly soft mash. Add salt to taste, but you may need more than you think.

Pour the fish mixture into a very large pie dish (or two standard ones). Spoon the mash evenly over the top in big dollops, filling in the gaps with the back of the spoon. Take a fork to rough the surface of the mash into peaks. Bake for 30 minutes or until the top is crisp and golden. (Note: If using one very deep dish, it may need an extra 5-10 minutes in the oven to ensure it is piping hot in the center).

I like to serve with runner beans and carrots.