A Rustic Fish & Egg Pie

Preheat the oven to gas mark 5 (190°C 374°F).

Put the fish in a roasting pan. Using a separate saucepan heat the milk together with the onion, peppercorns, bay leaf and a pinch of salt. When hot, pour over the fish and cook in the pre-heated oven for 15 minutes, the fish should be firm.

Strain off the milk and keep this for the sauce. Flake the fish into a pie dish and add the eggs and parsley.

Using a saucepan, melt the butter and, stirring in the flour, cook for 1 minute. Remove form the heat and gradually add the milk saved from before. Return the sauce to the heat and gently bring to the boil, stirring whilst it cooks. Season with the salt and pepper to your taste and stir in the cream.

Pour the sauce over the fish mixing carefully with the eggs and fish pieces. Spread a thin layer of mashed potatoes on the top and dot with butter. Then cover the whole pie with a layer of puff pastry, brush with egg yoke and place in the oven until the pie crust is golden.

Makes 6 servings