Classic fish pie

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• White fish filletsSkinless400 g
• Smoked haddock filletsSkinless400 g
• Full-fat milk600 ml
• OnionQuartered1
• Cloves4
• Bay leaves2
• Eggs4
• ParsleyLeaves, chopped
• Butter100 g
• Plain flour50 g
• NutmegFreshly grated
• Floury potatoesPeeled, cut into even chunks1 kg
• CheddarGrated50 g

1. 1

   Poach the fish: put the white fish and smoked haddock fillets (400 g each, skinless) in a frying pan and pour in 500 ml of the milk. Cut the onion into quarters and push a clove into each piece, then add them to the milk with the bay leaves. Heat the milk until it just reaches a boil (a few small bubbles will show), then turn it down and let it simmer for 8 mins. Remove the fish to a plate and pour the milk through a sieve into a jug to cool. Break the fish into large flakes in the baking dish.

2. 2

   Boil the eggs: lower 4 eggs into a small pan of gently boiling water using a slotted spoon, and keep the water at a gentle boil so that only a few bubbles break the surface. Time 8 mins, then drain and cool in cold water. Peel and cut into quarters, then arrange over the fish and sprinkle with the chopped parsley leaves.

3. 3

   Make the sauce: melt 50 g of the butter in a saucepan, then mix in the flour (50 g) and cook it for 1 min over a moderate heat. Take the pan off the heat and stir in a little of the cooled poaching milk until blended. Gradually add the rest of the milk, mixing well, until the sauce is smooth. Put the pan back on the heat and let it come to the boil, then cook for 5 mins, stirring continuously, until thick enough to coat the back of a spoon. Off the heat, add a pinch of nutmeg, freshly grated, along with salt and pepper, and pour the sauce over the fish.

4. 4

   Assemble and bake: heat the oven to 200°C (180°C fan). Boil the 1 kg floury potatoes, cut into even chunks, for 20 mins. Drain the potatoes, season them and mash with the rest of the butter (50 g) and 100 ml of the milk. Spoon the mash over the pie from the rim of the dish towards the centre, pushing it all the way to the sides of the dish to seal the filling. Rough up the surface with a fork and scatter over the grated Cheddar and bake for 30 mins. It can be made a day ahead and chilled, in which case bake for 40 mins.