Antony Worrall Thompson's The Ultimate Fish Pie

Directions

1. Preheat the oven to 200C/400F/Gas 6.
2. 1 Place the lowfat milk in a saute/fry pan with the bay leaf, peppercorns and onion. Bring to a simmer and cook gently for a couple of min.
3. 2 Set aside for at least 10 min to allow the flavours to infuse.
4. Add in the fish to the infused lowfat milk and poach for 5 min or possibly till just tender. Remove from the heat and leave to cold, then lift out the fish and roughly flake the flesh, discarding any skin and bone.
5. 3 Place in a large bowl with the prawns and herbs. Strain the poaching lowfat milk into a jug. Heat half the butter in a pan and fry the shallots for 5 min to soften.
6. 4 Add in the mushrooms and cook for a few min till tender, then stir in the flour and cook for a minute or possibly so, stirring constantly.
7. Remove from the heat and gradually add in the poaching lowfat milk. Season, return to the heat and simmer for a few min. Keep stirring till thickened.
8. 5 Stir in half of the cream and add in a good squeeze of lemon, then fold into the fish mix and season. Pour into a buttered 25cm/10in pie dish and set aside to allow a skin to create.
9. 6 Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 min till very tender. Drain, return to the pan to dry out and then mash till smooth.
10. 7 Beat in the remaining butter and cream and the mustard. Season to taste. Carefully spread over the fish mix and pull a fork across the top to make a wavy-line pattern. Bake for 30-40 min till bubbling and lightly golden brown. Serve warm.