Fish Pie with Mashed Potato Topping

• 900 g Russet potato
• 2 tsp Fine sea salt
• 80 g Unsalted butter
• 650 ml Whole milk
• 2 Bay leaves
• 1 medium Yellow onion
• 300 g Smoked haddock
• 400 g White fish fillet
• 45 g Plain flour
• 2 tsp Dijon mustard
• 1 pinch Ground nutmeg
• 20 g Fresh parsley
• 1 Lemon

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 fine sea salt.
2. Bring the potatoes to the boil, then simmer for 15 to 20 minutes until very tender. Drain well in a colander and return to the hot pot for 1 minute to steam-dry.
3. Add 50 g of the unsalted butter to the potatoes and mash until smooth. Pour in 100 ml of the whole milk and mash again until creamy; season with the remaining 1 tsp fine sea salt, then set aside.
4. Meanwhile, pour 550 ml of the whole milk into a saucepan and add the bay leaves. Peel and halve the yellow onion and add it to the pan, then bring just to a gentle simmer over medium heat.
5. Add the smoked haddock and white fish fillet to the hot milk and keep it at a bare simmer for 6 to 8 minutes, until the fish is just turning opaque and flakes at the edges. Lift the fish out to a plate and leave to cool slightly; discard the bay leaves and onion, and keep the milk.
6. Melt the remaining 30 g unsalted butter in a saucepan over medium heat. Whisk in the plain flour and cook for 1 minute, then gradually whisk in the reserved warm milk until smooth.
7. Simmer the sauce for 3 to 5 minutes, whisking often, until thick enough to coat the back of a spoon. Whisk in the Dijon mustard, ground nutmeg, and a squeeze of lemon juice.
8. Roughly chop the fresh parsley and stir most of it into the sauce, reserving a little for the top. Flake the fish into large chunks, checking for any bones, then fold it gently into the sauce.
9. Tip the fish and sauce into a baking dish and let it stand for 5 minutes so it settles slightly. Spoon the mash over the top and spread to the edges; rough it up with a fork and scatter over the reserved parsley.
10. Bake for 25 to 30 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving with extra lemon wedges for squeezing.

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