Creamy Fish Pie

Serves	4
Website	Mutherfudger

Ingredients

1.	Place the fish in a large frying pan with the milk.
2.	Stud each quarter of onion with a clove and place in the pan along with the bay leaves
3.	Bring the milk just to the boil, then turn down and simmer for 8-10 minutes until the fish is cooked
4.	Lift out the fish and remove any skin. Flake into a large baking dish (approx 2-2½ litre)
5.	Pour the milk through a sieve and leave to cool
6.	Melt the butter in a clean pan then add the flour, and cook for a few minutes
7.	Take off the heat and gradually add the cooled poaching milk, whisking between each addition to ensure no lumps remain
8.	Return to the heat and bring to the boil. Cook for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon
9.	Throw in the chopped dill, nutmeg and season with salt and pepper
10.	Pour over the fish and stir gently, so as not to break up the fish, just until the fish and sauce are fully combined
11.	Peel and chop the potatoes into smallish chunks then boil for 20 minutes or until tender
12.	Pre-heat the oven to 200°C / 400°F / Gas Mark 6
13.	Drain the potatoes, then add the butter and milk, and most of the cheese. Mash until a smooth consistency is achieved
14.	Pipe or spoon the potatoes over the fish and rough up the surface with a fork
15.	Sprinkle with the remaining cheese, then bake for 40 minutes