Name: Fish pies with cheesy mash
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 1/2 cup (625ml) milk; 1/2 small brown onion (40g); 1 bay leaf; 6 black peppercorns; 4 x 170g (5½-ounce) trevally fillets, skinned; 3 large potatoes (900g), chopped coarsely; 600 gram (1¼ pounds) celeriac (celery root), chopped coarsely; 1 egg yolk; 1/2 cup (40g) finely grated parmesan cheese; 3/4 cup (180ml) pouring cream; 60 gram (2 ounces) butter; 1/4 cup (35g) plain (all-purpose) flour; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

2 1/2 cup (625ml) milk

1/2 small brown onion (40g)

1 bay leaf

6 black peppercorns

4 x 170g (5½-ounce) trevally fillets, skinned

3 large potatoes (900g), chopped coarsely

600 gram (1¼ pounds) celeriac (celery root), chopped coarsely

1 egg yolk

1/2 cup (40g) finely grated parmesan cheese

3/4 cup (180ml) pouring cream

60 gram (2 ounces) butter

1/4 cup (35g) plain (all-purpose) flour

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Bring milk, onion, bay leaf and peppercorns to the boil in large saucepan. Add fish, reduce heat; simmer, covered, about 5 minutes or until cooked through. Remove fish; divide among four 1½-cup (375ml) ovenproof dishes. Strain milk through sieve into medium jug. Discard solids; reserve milk.

2.Boil, steam or microwave potato and celeriac, separately, until tender; drain. Push potato and celeriac through sieve into large bowl; stir in yolk, cheese, ¼ cup of the cream and half the butter until smooth. Cover to keep warm.

3.Preheat grill (broiler).

4.Meanwhile, melt remaining butter in medium saucepan, add flour; cook, stirring, about 3 minutes or until mixture bubbles and thickens slightly. Gradually stir in reserved milk and remaining cream; cook, stirring, until mixture boils and thickens. Stir in parsley.

5.Divide sauce among dishes; cover each with potato mixture. Place dishes on oven tray under grill until tops are browned lightly.

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