Traditional British style fish pie

What does it include?

Ingredients

• 900 g floury potatoes
• 2 tablespoons olive oil
• 600ml semi-skimmed milk
• 800g White Fish Fillets
• 1 tablespoon plain flour
• Grated nutmeg
• 3 tablespoons double cream
• 200 g Jerusalem artichokes
• 1 leek finely cut
• 200 g of peeled raw shrimp
• A large handful of parsley
• a handful of dill
• Zest of 1 lemon
• 25 g grated Gruyere
• Juice of 1 Lemon

How to prepare it step by step?

Preparation

1. Put the potatoes in a large saucepan of cold salted water and bring to a boil.
2. Lower the heat, cover and simmer for 15 minutes until tender.
3. Drain, then return to the pan over low heat for 30 seconds to remove excess water.
4. Mash with 1 tablespoon olive oil and then season.
5. Meanwhile, put the milk in a large saucepan, add the fish and bring to the boil.
6. Remove from heat, cover and let rest for 3 minutes.
7. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake it into an ovenproof dish, discarding the skin and bones.
8. Heat the remaining oil in a frying pan, add the flour and cook for 30 seconds.
9. Gradually add 200-250 ml of the reserved milk (discard the rest).
10. Grate the nutmeg, season and then bubble until thick. Add the cream.
11. Preheat the oven to 190°C/fan 170°C/gas 5.
12. Grate the artichokes and add to the dish with the leek, shrimp and herbs.
13. Add the lemon zest and juice to the sauce and then pour. Mix gently with a wooden spoon.
14. Pour the puree over the fish mixture, then use a fork to make peaks, which will become crispy and golden as they cook.
15. Sprinkle over the cheese and then bake for 35 to 40 minutes until golden and bubbly.
16. Serve with wilted greens.