Fish Pie

A corking winter meal with a lovely fishy, creamy flavour and best with a cheese topping.  This recipe will feed four but we cook for the two of us and reheat the next day for supper not because we're fat bastards of course although that may be a bit true.

Ingredients

675g or so of fish.  We mix white fish, salmon and a smoked fish for flavour, the cheapest we can find and preferably boneless.
200g of prawns, mussels or shellfish, again the cheapest we can find, even frozen will do it (thaw it first Numpty)
40g of butter
150ml milk
150ml water
A splash of white wine then drink the rest
2 squirts of lemon juice or a whole fresh lemon
40g flour
3 hard boiled eggs
Mashed potatoes.  Depending on the type you need a min of 600g but go for 1kg to be safe
Cheese for topping
Mixed dried herbs, Nutmeg and black pepper for seasoning
More white wine to keep yourself relaxed

Instructions

Make your mashed potatoes, season them but don't add any milk or butter.  In a pan cook the fish, milk, water, wine and lemon juice to the boil then simmer for 10 minutes.  The fish should break up.  Add the shellfish, prawns or mussels and simmer for another 5 minutes.  Make sure that the rest of the wine is drunk before it goes off.  Strain and keep the liquid.  Flake the fish and remove any bones and skin, lick fingers and wash it down with you know what.

Now for the sauce.  On a low heat, melt the butter then add the flour and stir together.  Add the saved liquid and stir till it becomes a smooth sauce then simmer for 2 minutes then remove from heat.  Add the fish, nutmeg, herbs, black pepper and the chopped boiled eggs to the sauce and stir together.  Butter your dish then pour in the mixture.  Gently spoon the mashed potatoes over the top so the sauce mix is covered.

Smooth out the spuds in a an even layer with a fork and dot with butter. Place in a pre-heated oven at 190c for 10 minutes then remove and sprinkle the cheese over the top and put back in the oven for another 10 minutes. Remove, carve and devour.