Fish Pie in a Light & Creamy Cheese Sauce

Steps

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1. 1
   Wash, peel, and cut the potatoes. Cover them with water in a medium-sized pan and add half a teaspoon of salt. Use a variety that is good for mashing.
   ▶ ≈0:51
2. 2
   Bring the potatoes to a boil and set a timer for 20 minutes.
   ▶ ≈1:04
3. 3
   Drain the potatoes thoroughly. Season with salt and white pepper, then add butter in the right quantity—too much will make the potatoes too sloppy to sit on top of the fish. Mash until smooth and creamy. Cover and set aside.
   ▶ ≈1:26
4. 4
   Heat the milk in a medium saucepan over low heat (you can microwave the milk beforehand to reduce the risk of burning). Add the fish fillets and halved shallot tied with food twine, but not the prawns yet. Once the milk returns to a simmer, cover and cook for 3 minutes.
   ▶ ≈1:59
5. 5
   Once the time is up, remove the pan from the heat. Using a slotted spoon, lift the fish into the baking dish. Remove the onion and strain the milk through a fine sieve, then set it aside.
   ▶ ≈2:59
6. 6
   Using two forks, gently flake the fish into nice pieces. Carefully mix to ensure even distribution. Add the prawns; they cook better from raw in the oven.
   ▶ ≈4:03
7. 7
   Preheat the oven to 180°C (355°F or gas mark 4).
   ▶ ≈6:14
8. 8
   In the same pot over low heat, melt the butter and add the flour. Keep stirring continuously for about 90 seconds until the mixture becomes slightly darker, maintaining low heat.
   ▶ ≈4:36
9. 9
   Gradually add the flavored milk a little at a time, whisking continuously to avoid lumps. Once all the milk is incorporated, add the cream.
   ▶ ≈4:56
10. 10
    Season with salt, white pepper, and freshly grated nutmeg. Add the grated mature cheddar cheese a little at a time until the desired flavor is reached, stirring until the cheese is melted and the sauce is silky smooth. Add the chopped parsley and mix well.
    ▶ ≈5:15
11. 11
    Ladle a few scoops of sauce over the fish. Gently mix the sauce with the fish pieces, being careful not to break up the flakes. Add more sauce to the top, spread it out and level it off, then give it a couple of light taps to settle it down.
    ▶ ≈6:28
12. 12
    Spoon the mashed potatoes on top of the sauce a little at a time. Once all the sauce and fish are covered, gently spread the potato with a fork. Leave the surface deliberately rough so the peaks turn brown and crispy.
    ▶ ≈7:09
13. 13
    Sprinkle more mature cheddar cheese over the mashed potatoes to your liking.
    ▶ ≈7:45
14. 14
    Place the fish pie in the preheated oven. Put a tray underneath to catch any sauce that may bubble through. Set the timer for 30 minutes.
    ▶ ≈8:00
15. 15
    After 30 minutes, the fish pie should be cooked through with a golden top. Remove from the oven and serve straight away. Make sure the timing is right with any side dishes.
    ▶ ≈8:50