Mike van de Elzen: Fast Fisherman's pie

Fast Fishermans pie (serves 6)
700g smoked kahawai, flaked3 Tbsp butter3 Tbsp flour2 cups milk, warmed1 Tbsp wholegrain mustard4 eggs, hardboiled, peeled and chopped¼ cup parsley, chopped¼ cup fennel or dill, choppedPotato crust1 kg agria potatoes, peeled100gm butter, cut into small cubes1/2 cup creamgood pinch seasalt 1 tbsp butter for the crust
For the crust:Chop the potatoes Place the potatoes into a large pot and cover with cold water and add a pinch of salt. Bring to the boil, reduce heat and simmer until tender. Drain the potatoes and place back into the pot. Using a potato masher smash the potatoes whilst adding the butter cubes and cream. Season with salt and set aside.
For the bechamel:
Melt the butter in a medium-sized saucepan and stir in the flour. Remove from the heat and stir in the warmed milk. Return to the heat and slowly bring back to the boil. Cook on a low heat for 2-3 minutes before adding in the flaked fish, herbs, eggs and mustard.
Preheat the oven to 180*c
Spoon the fish mixture into a small baking dish and cover with the soft potatoes and dot over the remaining butter
Bake in the oven for 40 minutes or until golden.
Serve while its still bubbling!

See omnystudio.com/listener for privacy information.