Fish Pie

Ingredients:

• potatoes, 1¼lb, peeled, cut into chunks
• celeriac, ¾lb, peeled, cut into chunks
• cheese, mature English cheddar or Welsh Snowdonia, 3oz, grated
• white fish fillets, haddock, ling, pollack, 1½lb
• smoked haddock fillet, ½lb
• button mushrooms, 3oz, cleaned and thinly sliced
• onion, small (1), sliced
• celery stalk (1), sliced
• dry white white, 1 medium glass, (Madeleine Angevine, Muller Thurgau or Seyval)
• ½ pint fish stock (or water)
• bay leaf
• parsley or rosemary,chopped
• leeks, medium (2), washed and sliced crossways into ¾" lengths
• butter, 1½oz
• white flour, 1½oz
• mustard, yellow, ground

1. If using rosemary ensure that it is very finely chopped.
2. The sauce must not be thin and runny since the leeks will add moisture to the dish.

Pie Topping:

1. Place the potatoes and celeriac in a large pan of cold water and bring to the boil.
2. Cook for 15-20 minutes or until tender. Drain and mash.
3. Add cheese and ground mustard, mix thoroughly. Keep warm.

1. Fry onion and celery gently in the butter in an ovenproof dish. Do not allow to brown.
2. Add mushrooms and continue cooking gently for another 3-4 minutes.
3. Add seasoned flour, cook gently.
4. Gradually add the fish stock and wine to produce a thick sauce.
5. Add leeks and cook gently for 3-4 minutes.
6. Cut fish into large chunks and add to dish, mixing with vegetables.
7. Bring to simmering point.
8. Add bay and chopped parsley or rosemary.
9. Spread the potato/celeriac mixture over the top. Dot with small knobs of butter.
10. Bake at Mark5/190°C/375°F for approximately 25 minutes. The crust should be golden brown.