Recipe: Fisherman's Pie

This recipe is from the Masterchef KITCHEN BIBLE
Serves4

Ingredients:
500g of floury potatoes (I used Maris Pipers)
450ml of milk
100g butter plus a little extra for topping
salt and freshly ground black pepper
300g prawns shells on
400g fresh haddock
200g un-dyed smoked haddock
4 black peppercorns, lightly crushed.
1 bay leaf
several sprigs of flat leaf parsley
4 TBSP plain flour
squeeze of lemon juice
2 TBSP double cream
4 TBSP chopped flat leaf parsley
pinch of cayenne pepper

Method:
Place the potatoes in a large saucepan with cold salted water. Boil for 10-15 minutes, or until potatoes are tender when pierced with a knife; drain well. Mash until smooth then beat in 150ml of milk and 60g of butter. Season to taste with salt and pepper.
Meanwhile remove the prawn heads and shells and reserve the shells. De-vein the prawns and set aside.
Put the fresh and smoked haddock in a frying pan with the remaining milk. Bring to a gentle simmer, and simmer for 10 minutes or until fish flajes easily. Use a slotted spoon to remove the fish from the pan and set aside. Add the prawn shells, peppercorns, bay leaf and parsley sprigs to the milk and simmer over a very low heat for 10 minutes.
Meanwhile, preheat the oven to 220 degrees celcius.
Melt the remaining butter in a saucepan over a medium heat. Sprinkle in the flour and cook, stirring for 1 minute. Remove from the heat. Strain the milk and gradually stir into the butter mixture. Return to the heat and simmer until the sauce thickens, stirring all the time. Stir in the lemon juice and cream and season it to taste with salt and pepper. Stir in the chopped parsley, cayenne and prawns and flake in the fish discarding any skin and bone.
Spoon the fish mixture into the pie dish, top with the mashed potatoes and dot with a little extra butter. Place the dish on a baking tray and bake for 20-25 minutes or until the topping is golden and the filling is hot when you test the centre withn a knife.
Remove pie from the oven and serve immediately.