Classic fish pie

450g white fish fillets (cod, haddock, hake)

300g smoked haddock

300g salmon

900ml semi-skimmed milk

1 bay leaf

90g plain flour

1 leek, finely sliced

½ tsp cayenne pepper

¼ tsp grated nutmeg

1 tsp English mustard

Pre-heat the oven to 190C.
Place all of the fish in a large saucepan, pour over the milk and add the bay leaf. Slowly bring to the boil, reduce the heat and poach over a low heat for 4 mins until the fish is cooked. Strain the milk into a jug and set aside. Remove the skin and any bones, and the bay leaf.
Heat the butter in a saucepan and cook the leek for 5 mins until soft. Stir in the flour, cayenne pepper, nutmeg and mustard and cook for a further 1 min. Carefully blend in the reserve milk, bring to the boil, stirring continuously, and allow to simmer for 3 mins. Add the hard-boiled eggs, herbs and fish and season. Pour into a large oven-proof pie dish.
Meanwhile prepare the topping. Cook the potatoes in boiling salted water until tender. Drain and return to the pan to dry for 1 min over a very low heat. Mash thoroughly, blending in the butter and milk. Season to taste and spoon over the fish. Fork up the top of the pie and sprinkle with cheese.
Bake in the oven for 20-25 mins or until the topping is golden brown.

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