A well made fish pie is a thing of dreams - big chunks of freshly caught fish, a herby cream sauce and a generous layer of golden mash.
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Here's how you do it
Preheat the oven to 200°C. Peel and quarter the potatoes, pop in a saucepan and cover with cold salted water. Bring to the boil and cook for 10-15 minutes until soft.
Drain and mash the potatoes with 1 tbsp butter, a splash of milk and more salt and pepper.
Sweat the leek and carrots in 1 tbsp butter and a dash of plain oil for 4-5 minutes until the leeks begin to turn translucent.
Add the remaining tbsp of butter and sprinkle over the flour. Stir on a medium heat for 30 seconds to cook off the flour and form a paste.
Pour in a little milk (or the white wine, if using) and stir to loosen the paste. Continue to add the milk bit-by-bit, stirring constantly to ensure the sauce stays lump-free and glossy.
Once all the milk has been added, stir through the chopped herbs and a little salt and pepper.
Scatter the fish chunks in a large baking dish and pour over the sauce. Spoon the mash on top and spread evenly to cover all the fish. Dot the top with the remaining butter then use a fork to create a swirl pattern on top.
Bake in the oven for around 30-45 minutes, or until crisp and golden on top. Let stand for 10 minutes before you tuck in.
Chef's tip: For a wonderfully rich, golden topping, brush top of the mash with a whisked egg yolk before creating a swirling pattern with a fork.