500g Agria (or similar) potatoes, peeled
165g butter plus extra for greasing dish
70ml cream
3 teaspoons wholegrain mustard
150g bacon, chopped
½ leek (whites and/or greens), finely sliced
6 tablespoons flour
4 cups vegetable or fish stock, hot
700-800g white fish fillets such as hoki, gurnard, blue moki (set net), butterfish, blue cod (pot-caught) or ling
250g frozen peas
200g smoked fish, broken into pieces
200g smoked cheese or cheddar, grated (optional)


1.Boil the potatoes in salted water until tender.
2.Drain, place back in the pot with 75g butter, the cream and 1 teaspoon mustard (optional) and mash until smooth.
3.Season with salt and pepper to taste. Set aside until needed.
4.Melt the remaining 90g butter in a saucepan on a low heat. Add the bacon, leeks and 2 teaspoons of mustard and cook for around 10 minutes until the leeks and bacon are soft but not coloured or crisp.
5.Add the flour and cook for around 3 minutes, stirring continuously so that no lumps remain.
6.Add a splash of stock and stir well to combine, scraping any solids from the bottom of the pan.
7.Gradually stir in the remaining stock, then simmer gently for 15 minutes, stirring occasionally, until the sauce is smooth and thick enough to coat the back of a spoon.
8.Season with salt and pepper to taste.
9.Preheat the oven to 180°C and grease one large or four individual ovenproof dishes or skillets.
10.Put the whole fish fillets in the prepared dish (divide evenly if using individual dishes) and bake for 2-3 minutes.
11.Remove from the oven and top the fish with the peas and the smoked fish.
12.Cover with the velouté sauce and then a layer of cheese.
13.Spoon the mash on top. Bake for around 20 minutes until the sauce is bubbling and starting to caramelise at the edge of the pan.
14.Serve the fish pie hot with lemon wedges and salad on the side, and some bread to mop up the sauce.

Martin Bosley / Illustration Kohl Tyler-Dunshea

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