Classic British Fish Pie

1.Preheat your oven to 200°C (180°C fan) or 400°F.

2.Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

3.While the potatoes cook, prepare the fish sauce. In a medium saucepan, melt 50g butter over medium heat. Add the finely chopped onion and garlic, sautéing gently until softened but not browned, about 5 minutes.

4.Stir in 50g plain flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.

5.Gradually whisk in the 300ml milk and 200ml double cream, continuing to whisk until the sauce thickens and is smooth.

6.Add the bay leaf, Dijon mustard, and chopped parsley to the sauce. Season with salt and freshly ground black pepper to taste. Remove the bay leaf once the sauce is infused.

7.Add the chunks of white fish and cooked prawns (if using) to the sauce. Gently stir to combine and heat through for about 3-4 minutes. Remove from heat.

8.Drain the cooked potatoes and return them to the pot. Mash with 50g butter and 100ml milk until smooth and creamy. Season with salt and pepper to taste.

9.Transfer the fish and sauce mixture into a deep ovenproof dish, spreading evenly.

10.Carefully spoon or pipe the mashed potatoes over the fish mixture, covering completely. Use a fork to create texture on the surface for a crispier topping.

11.Optionally, sprinkle grated cheddar cheese over the mashed potatoes for an extra golden crust.

12.Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.

13.Remove from the oven and let rest for 5 minutes before serving. Enjoy your classic British fish pie warm.