Ingredients
Method
Place milk, leek and celery in a large saucepan over medium heat, bring to a simmer. Add fish, simmer, uncovered, over low heat, 10 minutes or until fish is cooked through. Strain milk mixture over a large bowl. Transfer fish and vegetables to a medium bowl.
Meanwhile, make mash. Boil, steam or microwave potato until tender, drain. Mash potato with warmed milk and butter in a large bowl until smooth, season to taste.
Preheat oven to 180°C (160°C fan forced).
Heat butter in cleaned saucepan over medium-high heat, add flour, cook, stirring, until mixture thickens and bubbles. Gradually add reserved milk, whisk until mixture boils and thickens. Add cheese, stir until smooth. Add cooked fish, prawns, smoked fish, dill, rind and juice, stir to combine. Season. Remove from heat.
Transfer fish mixture to a 3-litre (12-cup) ovenproof dish, top evenly with mash. Using a fork, swirl mash in a decorative pattern, dot with extra butter.
Bake pie 45 minutes or until heated through and mash is golden. Serve topped with extra dill.
We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead.
Note
