Classic Fish Pie with Cheddar & Chive Mash

Place the eggs in a saucepan of cold water, bring to a boil over medium-high heat, and cook for 8 minutes. Transfer to a bowl of iced water, peel once cool, and quarter. Set aside.

Peel and chunk the potatoes, finely grate the Cheddar, finely chop the chives and parsley, and zest the lemon. Measure out all remaining ingredients.

Place the smoked haddock and cod skin-side down in a wide sauté pan. Pour over the milk and add the bay leaf, peppercorns, and onion halves. Bring to a gentle simmer over medium heat, then poach for 6–8 minutes until the fish is just opaque and flakes at the thickest point — an internal temperature of 63°C on a meat thermometer. Do not boil.

Lift the fish onto a plate and strain the poaching milk into a jug, discarding the aromatics. Once the fish is cool enough to handle, remove the skin and break the flesh into large, uneven chunks into a 28 cm ovenproof baking dish. Scatter the raw prawns evenly among the fish, followed by the quartered eggs. Sprinkle over the parsley and lemon zest.

Melt 50 g butter in a medium saucepan over medium heat. Add the flour and stir constantly for 2 minutes until the roux turns a pale biscuit colour and smells nutty.

Remove the pan from the heat and add the warm poaching milk a ladleful at a time, whisking vigorously after each addition. Return to medium heat and cook, stirring continuously, for 4–5 minutes until the sauce is thick enough to coat the back of a spoon.

Remove the sauce from the heat and stir in the Dijon mustard. Season generously with salt and white pepper, then pour evenly over the fish filling. Leave to cool for 15 minutes so the sauce begins to set around the filling.

Meanwhile, cook the potatoes in a large pan of well-salted boiling water over high heat for 15–18 minutes until completely tender when pierced with a knife.

Drain the potatoes thoroughly and return them to the hot pan. Shake over low heat for 1 minute to drive off all excess moisture. Remove from the heat.

Press the potatoes through a ricer or beat with a hand masher. Add the remaining 80 g butter and the double cream, beating until smooth and glossy. Fold in the Cheddar and chives, then season to taste.

Preheat the oven to 200°C / 180°C fan / Gas 6.

Spoon the mash over the cooled filling and spread to the edges, then use a fork to create ridged furrows across the entire surface — these peaks will crisp and colour in the oven.

Bake for 25–30 minutes until the topping is deep golden brown with caramelised ridges and the sauce is visibly bubbling at the sides of the dish. Rest for 5 minutes before serving.