FISHERMAN'S PIE

My husband has been cooking during the past couple of months while I have been very busy with work, including weekends. He has started to go through some of my cookbooks and has tried several recipes. This is one of his favourites. It's real comfort food and it tastes yummy!

INGREDIENTS
800g white fish fillets
1 1/2 cups (375ml) milk
1 onion, roughly chopped
2 cloves
50g butter
2 Tbsp plain flour
pinch of ground nutmeg
2 Tbsp chopped fresh parsley
1 cup (150g) peas
750g potatoes, quartered
2 Tbsp hot milk
3 Tbsp grated Cheddar cheese

METHOD:
Place the fish in a pan and cover with the milk. Add the onion and cloves and bring to the boil.
Reduce the heat and simmer for 5 minutes, or until the fish is cooked and flakes easily with a fork.
Preheat the oven to 180°C. 
Remove the fish from the pan, reserving the milk and onion.
Discard the cloves and allow the fish to cool then remove any bones and flake into bite-sized pieces with a fork.
Heat half of the butter in a pan, stir in the flour and cook, stirring, for 1 minute. Slowly add the reserved milk, stirring constantly until smooth.
Cook, stirring, until the sauce begins to bubble, then cook for another minute. Remove from the heat, cool slightly, then add the nutmeg, parsley and peas. Season and gently fold in the fish.



Spoon into 1.25l casserole.

Cook the potatoes in boiling water until tender. Drain and add the hot milk and remaining butter.
Add the cheese. If the mash is very stiff you can add a little more milk, but it should be fairly firm.

Spoon the potato over the filling. 

Rough up with a fork.

Bake for 30 minutes to heat through.

Serves 4