Fish pie

Method

1 Make the white sauce first. Melt the butter in a pan on a low heat, add the flour and cook for five minutes, stirring regularly. While this is cooking, place the milk into a pan and bring to the boil.

2 Next, pour the milk little by little into the flour and butter mix, stirring all the time (have the heat on low so it doesn't burn).

3 Add the salt and pepper and bring to a slow boil. Cook for five minutes on a low heat, then turn off the heat and pass the mixture through a fine sieve to remove any lumps. Finally, put into a clean bowl, cover with clear film and cool in the fridge.

4 Then make the white wine sauce. Melt the butter in a pan on a low heat, add the onion and continue to cook with a lid on for five minutes so it sweats and doesn't colour. Remove the lid, add the wine and cook until it has reduced by two-thirds.

5 Add the white sauce, mustard, double cream and lemon juice. Simmer for two minutes, stirring all the time, then turn off the heat.

6 Place in a clean bowl, cover with clear film to stop a skin forming and place in the fridge. Once it's cold, add the chopped parsley.

7 Bring it all together by first, making the mashed potato, using 500g boiled potatoes mixed with butter, warmed milk, salt and black pepper.

8 Mix all the fish together and season with salt and pepper, then stir in the white sauce and place in individual pie dishes.

9 Pipe on the mashed potato, coat in the egg wash and bake in the oven for 20 minutes at 180°C (fan oven 160°C), gas mark 4. When cooked, leave to rest for two minutes, then serve with a green salad.