Fish Pie with Cheesy Mash

Ingredients

Scaled for your household (6 portions) · original serves 6

• Potatoes1 kg
• Milk2⅔ cup
  Original recipe breakdown · used in multiple steps

  • ½ cup milk
  • 2 ⅓ cups milk
• Butter90 g + to taste
  Original recipe breakdown · used in multiple steps

  • 40g Western Star butter, chopped
  • 50g butter
  • Butter for greasing baking dish in method
• Melting cheese blend300 g
• Plain flour¼ cup
• Dijon mustard2 tbsp
• Lemon1 + to taste
  Original recipe breakdown · used in multiple steps

  • 1 lemon, zest finely grated
  • Lemon to serve — Source does not specify an amount; no quantity invented.
• Spring onions3
• Flat-leaf parsley¼ cup
• Salmon fillets900 g
• Eggs6
• Prepared steamed peas (optional)to taste
  Source does not specify an amount; no quantity invented.
• Saltto taste
• Black pepperto taste

Method

1. 1

   Boil potatoes until tender and drain. Mash with the first milk and 40 g butter; mix in ¾ cup of the cheese and season.

2. 2

   Heat the oven to 220°C, or 200°C fan. Grease a 2.5 litre baking dish. Melt the other 50 g butter, stir in flour for 1 minute, then gradually whisk in the remaining milk. Whisk for 5 minutes until thick.

3. 3

   Cool the sauce slightly; add another ¾ cup cheese, mustard, zest, onions and parsley. Gently fold in salmon and season. Transfer to the dish and add the prepared egg halves.

4. 4

   Spread mash over the filling and roughen its surface. Bake for 25 minutes; scatter the remaining cheese and bake for another 10 minutes until golden and the fish is cooked. Serve with peas and lemon.