Instructions

1. Melt 50 g of the butter in a pan and sweat the chopped scallions. Mix in through the mashed potato along with a pinch of pepper. Leave aside.
2. Preheat the oven to 200°C/400°F/Gas Mark 6.
3. Place the fish fillets in a pan with the bay leaf and cover with the milk. Bring to the boil and simmer for 7 minutes.
4. Remove the fish from the milk and place in tin foil to keep warm.
5. Melt the remainder of the butter in a saucepan and add the flour to make a roux. Cook for 1 minute. Gradually add the milk the fish was cooked in, and season with pinch of pepper. Stirring all the time, simmer the sauce until it thickens. Add 50 g of the grated cheese.
6. Sweat the onion, carrots, leek and celery in the rapeseed oil until the vegetables have softened.
7. Roughly break up the fish fillets, then place in an ovenproof dish with the vegetables. Pour over the sauce and gently combine. Spread the mashed potato on top and sprinkle with the remaining grated cheese. Bake in the preheated oven for 40 minutes.
8. Allow to rest for 10 minutes before serving. Garnish with chopped parsley.
9. Brian’s Tip: Leftover cooked potatoes work perfectly for this dish. You can also cover your pie with pastry.