300g/11oz floury potatoes, cubed
250ml/8fl oz/1 cup skimmed milk
200g/7oz mixed fish, e.g. smoked haddock, cod, salmon fillets, prawns (shrimp)
½ onion, chopped
1 leek, thinly sliced
1 tbsp plain (all-purpose) flour
2 tbsp chopped fresh parsley
ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Cook the potatoes in a pan of boiling water until tender. Drain and mash with 4 tbsp skimmed milk, beating until smooth. Season with black pepper
3 Put the fish with the remaining milk in a pan and bring to the boil. Reduce the heat and simmer gently for 5 minutes. Strain the fish, reserving the milk.
4 Spray a clean pan lightly with oil and cook the onion and leek over a low heat for 10 minutes or until tender. Stir in the flour and cook for 1 minute, then add the reserved milk, a little at time, stirring until the sauce thickens. Add the cooked fish and parsley. Season with black pepper.
5 Spoon into an ovenproof dish and cover with the mashed potato. Rough up the surface with a fork and cook in the oven for 15 minutes or until crisp and golden brown.