Smoked Haddock Fish Pie

• 900 g Yukon Gold potato
• 2 tsp Fine sea salt
• 80 g Unsalted butter
• 700 ml Whole milk
• 500 g Smoked haddock
• 50 g Plain flour
• 2 tsp Dijon mustard
• 1 medium Lemon
• ½ tsp Black pepper
• 20 g Fresh parsley

1. Heat the oven to 200°C (390°F). Peel the potatoes, cut into even chunks, and put into a large pot with cold water and 1 tsp of the salt.
2. Bring the potatoes to the boil, then simmer for 15 to 18 minutes until very tender. Drain well, then return to the hot pot for 1 minute to steam-dry.
3. Mash the potatoes with 40 g of the butter, 100 ml of the milk, and a pinch of black pepper until smooth. Taste and season with a little more salt if needed, then set aside.
4. Pour 500 ml of the milk into a saucepan and bring to a gentle simmer. Add the smoked haddock and poach gently for 6 to 8 minutes until the fish flakes easily.
5. Lift the fish out onto a plate and leave until cool enough to handle, then flake into large pieces, discarding any skin and bones. Strain the poaching milk into a jug and top up with the remaining milk to make 600 ml in total.
6. In the same saucepan, melt the remaining 40 g butter over medium heat. Stir in the plain flour and cook for 1 to 2 minutes until it smells biscuity but has not coloured.
7. Gradually whisk in the milk, a little at a time, until smooth, then simmer for 3 to 5 minutes until thickened and glossy. Stir in the Dijon mustard, the remaining 1 tsp salt, the black pepper, and the zest and juice from half the lemon.
8. Finely chop the parsley and stir most of it into the sauce, reserving a little to finish. Fold in the flaked haddock gently so it stays in chunks.
9. Spoon the fish and sauce into a baking dish, then dollop the mash on top and spread to the edges to seal. Rough up the surface with a fork for extra golden peaks.
10. Bake for 20 to 25 minutes until bubbling at the edges and golden on top. Rest for 10 minutes so the topping holds together, then finish with the reserved parsley and serve with lemon wedges from the remaining half.

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