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Esther Rantzen's Fish Pie

Veteran TV presenter and founder of Childline, Esther is also a great cook

Thursday, 8 June 2006

Ingredients

900g/2lb haddock or cod (smoked fish will give a much stronger flavour)
575ml/1pt milk
115g/4oz butter
50g/2oz flour
Salt and black pepper
4 hard-boiled eggs, chopped
4tbsp chopped fresh parsley
2tbsp fresh lemon juice
900g/2lb potatoes boiled and mashed with butter, milk, salt and pepper

Method

1 Place the fish in a shallow baking dish, pour over half the milk and bake for 15 mins at 200°C/400°F/Gas 6. Flake into large pieces.
2 To make a white sauce, melt the butter in a pan, add the flour, stir in the remaining milk including fish liquid and salt and pepper. Mix to a smooth consistency and cook for 2 mins.
3 Add the flaked fish to the sauce, together with the eggs, parsley, lemon juice and salt and pepper.
4 Put the fish mixture into a baking dish large enough to hold 1.15ltr/2pt. Spread the creamed potatoes over the top and fork a pattern on the fish pie.
5 Bake in the oven at 200°C/400°F/Gas 6 for about 30 minutes until golden brown. Do not let the mixture boil. Top with sprig parsley.
6 Serve with fresh vegetables.

Recipe from The You Are What You Are Cookbook (£7.99, Accent Press). All profits from this book go to support Beds Garden Carers – a charity for adults with learning disabilities. For more info, visit www.bedsgardencarers.org.uk or call 01234 32887.

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