Frank's Recipes! Creamed Fish Pie

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Creamed Fish Pie

450 g cod fillets; skinned
110 g button mushrooms
1 bay leaf
300 ml milk; + 4 tablespoons
25 g butter
25 g plain flour
1/2 teaspoon caraway seeds; optional
700 g potatoes; peeled and diced
1 egg

Yield: 4 servings

Preheat oven to 200 C / 400 F / Gas 6. Place the cod, mushrooms and bay leaf in a saucepan. Pour over the 300 ml milk and bring to the boil. Cover lightly and simmer for 15-20 minutes or until the fish is just cooked. Drain, reserving the cooking liquor. Discard the bay leaf and flake the fish, discarding any bones. Set the fish aside while making the sauce. Melt the butter in a saucepan. Add the flour and cook gently, stirring for 1-2 minutes. Remove from the heat and gradually stir in the reserved milk. Bring to the boil, stirring continuously, until the sauce thickens, boils and is smooth. Stir in the caraway seeds if using and simmer for 1-2 minutes. Add the flaked fish and mushrooms to the sauce. Spoon into a shallow 1.4 litre ovenproof dish. Set aside. Cook the potatoes in boiling water for 20-30 minutes or until very tender. Drain the potatoes thoroughly. Mash the potatoes with the remaining milk. Beat in the egg. Spoon evenly over the fish mixture. Bake for about 35 minutes until golden brown.