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FISH PIE

1 kg / 2 lb 4 oz large waxy potatoes
75 g / 2 3/4 oz butter, plus extra for greasing
1 tbsp sunflower oil
1 onion, thinly sliced
2 eggs
750 g / 1 lb 10 oz fresh or smoked haddock, or a mixture of both
450 ml / 16 fl oz milk
2 bay leaves
6 peppercorns
4 parsley sprigs
750 g / 1 lb 10 oz leeks, sliced
50 g / 1 3/4 oz plain flour
300 ml / 1/2 pint dry white wine, cider or vegetable stock
1 tbsp fresh lemon juice
few drops Tabasco sauce, or a pinch of chilli powder
salt
pepper
broccoli, green beans or peas, to serve

Parboil the potatoes in their skins for 10 minutes; drain and leave
to cool. Meanwhile, heat 25 g / 1 oz of the butter with the oil
in a pan and fry the onion for about 10 minutes until softened and
lightly browned. Peel the potatoes and coarsely grate the flesh.
Mix with the onion and its juices, season and set aside.

Bring the eggs to the boil in a pan of water, then boil for 5
minutes; drain and refresh immediately in cold water. Shell the
eggs.

Preheat the oven to 200 :C / 400 :F / Gas 6. Butter a 2.5 litre /
4 1/2 pint ovenproof dish. Place the fish in a wide pan with the
milk, bay leaves and peppercorns. Add the parsley stalks to the
pan, reserving the leaves. Bring to the boil, then cover and remove
from the heat. Leave to stand for 5 minutes until the fish just
starts to flake. using a fish slice, transfer the fish to a large
plate; strain the milky cooking liquid into a jug.

Flake the fish into large chunks, discarding the skin and any bones,
then transfer to the buttered dish. Quarter the eggs and nestle
them among the fish chunks.

Melt the remaining butter in a pan, then gently fry the leeks for
5 minutes until softened. Stir in the flour and cook for 1 minute.
Gradually stir in the reserved milky liquid, cooking until smooth
and thickened; add the wine, cider or stock and season to taste.
Simmer for 5 minutes.

Chop the parsley leaves and stir into the sauce with the lemon
juice and Tabasco, then pour over the fish. Spoon the potato mixture
over the top, making sure it covers the filling completely. bake
for 35 - 40 minutes until the topping is crisp and golden brown.
Serve hot with broccoli, green beans or peas.

Serves 6

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