Lulu’s fish pie with peas

Method

1. Preheat the oven to 200°C/180°C fan-forced. Grease a 1.5 litre capacity ovenproof dish. Put the potatoes in a large saucepan of salted water and bring to the boil. Reduce the heat and simmer, covered, for about 12–15 minutes, or until the potatoes are tender when pierced with the tip of a knife.
2. Meanwhile, make the pie filling. Cook the eggs in a small saucepan of boiling water for 7 minutes. Drain, then refresh them under cold water. While the eggs are cooking, cut the fish into 1–2 cm cubes and devein and cut any prawns into thirds (if using). Peel the eggs, then cut each egg into six wedges.
3. Melt the butter in a large saucepan over a medium heat. Add the flour and whisk to combine. Whisk almost continuously for 2 minutes to cook the flour. Add the milk very slowly, whisking to incorporate the flour each time. Ensure the sauce is smooth, then simmer for 3–4 minutes to thicken the sauce. Remove the pan from the heat and add the parmesan. Season with salt and pepper.
4. Drain the potatoes well. Return them to the saucepan and cook them over a low heat for 30 seconds to evaporate any liquid. For the mash, add 30 g of the butter and the milk. Mash until the potatoes are smooth.
5. Stir the fish and peas into the cheese sauce, then spoon into the baking dish. Tuck the eggs into the sauce. Top with the mashed potato, ensuring the pie is evenly covered. Using a fork, lightly roughen up the topping. Place the baking dish on a baking tray, then cook the pie in the oven for 20–25 minutes, or until the top is golden.
6. While the pie is baking, cook the carrots and broccoli in a large saucepan of boiling, salted water for 4–5 minutes, or until the vegetables are tender. Drain well. Melt the remaining 20 g of butter in the pan over a low heat. Remove the pan from the heat, add the vegetables and toss to coat them in the butter.