Ingredients:

  • 2 lbs (900g) skinless, boneless white fish fillets (cod, haddock, or a mix), cut into 1-inch pieces
  • 8 oz (225g) peeled and deveined raw prawns (shrimp)
  • 4 tbsp (60g) unsalted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) all-purpose flour
  • 3 cups (720 ml) whole milk
  • 1 cup (240 ml) fish stock (or vegetable stock)
  • 1/4 cup (60 ml) dry white wine (optional, but adds depth)
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 lemon, zested and juiced
  • 4 hard-boiled eggs, peeled and quartered (optional)
  • 3 lbs (1.35kg) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) whole milk
  • 4 tbsp (60g) unsalted butter
  • 1 cup (100g) grated mature cheddar cheese (or Gruyere)
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg

Instructions:

  1. Boil potatoes until tender. Drain and mash with milk, butter, cheese, nutmeg, salt, and pepper. Set aside.
  2. Melt butter in a large saucepan over medium heat. Sauté onion and garlic until softened.
  3. Stir in flour and cook for 1 minute. Gradually whisk in milk and fish stock. Bring to a simmer, stirring constantly, until thickened.
  4. Stir in white wine (if using), parsley, dill, mustard, lemon zest, and lemon juice. Season with salt and pepper.
  5. Gently stir the fish and prawns into the sauce. Cook until the fish is just cooked through (flakes easily) and the prawns are pink. Be careful not to overcook.
  6. Pour the fish mixture into the baking dish. Arrange hard-boiled egg quarters (if using) evenly over the fish. Top with the mashed potato topping, spreading it evenly.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
  8. Let the pie rest for 10 minutes before serving.