If you’re on the hunt for a crowd-pleasing seafood dish that even fussy grandkids will enjoy these holidays, give this classic fish pie a go! With a creamy white fish and salmon filling topped off with crispy mashed potato, it’s destined to become a new family favourite.

Serves 6

Ingredients

• 200g boneless white fish fillets
• 200g skinless salmon fillet, pin-boned (ask fishmonger to do this)
• 450ml milk
• 750g desiree or pontiac potatoes, peeled, chopped
• 100g unsalted butter
• 2 tbsp (40g) flour
• 150g frozen peas
• 1 tbsp chopped flat-leaf parsley leaves
• 3 hard-boiled eggs, chopped
• Juice of 1/2 lemons
• 50g grated cheddar cheese

Method

1. Preheat oven to 170C. Place white fish and salmon fillets in a baking dish, season with salt and pepper and pour over 400ml milk. Cover with foil and bake for 15 minutes until fish flakes away slightly when pressed with a fork. Remove fish, reserving milk. When cool enough to handle, flake fish into bite-sized pieces.
2. Cook potatoes in boiling salted water until tender. Drain and keep warm. Melt half the butter in a saucepan, stir in flour and cook over low heat for 2-3 minutes.
3. Slowly add reserved milk and continue to cook until thickened. Add fish, peas, parsley, egg, lemon juice, salt and pepper.
4. Mash the potato with remaining 50ml milk and remaining butter until smooth, then season. Pile fish mixture into a 1-litre-capacity baking dish, spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with the tines of a fork and sprinkle with grated cheese. Bake for 20-25 minutes until golden. Serve.