Black Bomber, our signature extra mature Cheddar, is the crowning glory on this recipe. Featuring a creamy filling with white fish, salmon and smoked haddock, it works just as well as a family supper as it does as a make-ahead main course for a dinner party. Serve it with fresh green vegetables, lightly steamed.
Method
- For the filling:
- 1. Place the fish fillets in a large wide baking dish and pour over one third of the milk. Dot with 25g of butter and add the bay leaf. Season with sea salt and pepper.
- 2. Bake at 180 or Gas 5 for 15-20 minutes, or until the fish is cooked.
- 3. Drain the cooking liquid from the fish, remove the bay leaf and place the fish into a bowl. Gently flake the fish into pieces and set aside.
- 4. Melt the remaining butter in a nonstick pan over a medium heat and stir in the flour to form a smooth paste. Start to gradually add milk stirring constantly to ensure no lumps form (using a nonstick whisk will help get a smooth sauce).
- 5. Once all milk is incorporated, stir constantly until the sauce reaches boiling point. Turn down the heat and simmer for 2-3 minutes to cook the sauce through.
- 6. Remove from the heat then season to taste.
- 7. Pour the sauce over the fish. Stir in the lemon juice and baby spinach before gently mixing it all together and placing it in a large, deep pie dish.
- For the topping
- 1. Boil the potatoes in salted water for approximately 15 minutes until they are tender but not falling apart. Drain well and return to the saucepan.
- 2. Add butter, grated nutmeg and cream, then mash until there are no lumps.
- 3. Add 90g Black Bomber and mix in thoroughly.
- 4. To finish pie, spoon the mashed potato over the fish, ensuring the fish is fully covered.
- 5. Sprinkle the pie with the remaining cheese and bake for 25-30 minutes at 200C (gas 7) until heated through and golden brown on top.
- 6. Sprinkle the pie with the chopped parsley and serve immediately with steamed green vegetables.