Fish Pie

Ingredients:
450 gr (1 lb) mixed fish, such as cod or salmon fillets and peeled prawns (shrimp)
finely grated rind of 1 lemon
450 gr (1 lb) floury potatoes
25 gr (1 oz - 2 tbsp) butter, plus extra for greasing
salt and ground black pepper
1 egg, beaten
For the sauce:
15 gr (1 tbsp) butter
15 ml (1 tbsp) plain (all-purpose) flour
150 ml (⅔ cup) milk
45 ml (3 tbsp) chopped fresh parsley

Directions:

If using frozen fish, defrost it thoroughly first, as lots of water from the fish will ruin your pie. Preheat the oven to 220̊C (425̊F - gas: 7). Grease an ovenproof dish and set aside. Cut the fish into bite-size pieces. Season the fish, sprinkle over the lemon rind and place in the base of the dish. Set aside while you make the topping.

Cook the potatoes in a pan of boiling salted water for about 10-15 minutes until tender. Meanwhile, make the sauce. Melt the butter in a pan, add the flour and cook, stirring for a few minutes. Remove from the heat and gradually whisk in the milk. Return to the heat and bring to the boil, then reduce the heat and simmer, whisking all the time, until the sauce has thickened and achieved a smooth consistency. Add the parsley and season to taste. Pour over the fish mixture.

Drain the potatoes well and then mash with the butter. Pipe or spoon the potatoes on top of the fish mixture. Brush the beaten egg over the potatoes. Bake for 45 minutes until the top is golden brown. Serve hot.