Mini Fish Pies With Mashed Potato Topping - cooking recipe

Ingredients

2 lbs potatoes, peeled and cut into small chunks
2 cups milk
10 oz cod filet, skinned and cubed
10 oz smoked haddock filet, skinned and cubed
5 tbsp butter
1/3 cup all-purpose flour
5 oz cooked peeled shrimp
1/3 cup grated cheddar cheese

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes in a pan of lightly salted water for 12-15 mins until tender. Drain the potatoes and return to the pan. Add 2 tbsp butter and mash until smooth. Season to taste with salt and freshly ground black pepper.
Meanwhile, for the filling, pour the milk into a separate pan and bring to a boil. Add the cubed fish to the milk, bring back to a boil then turn off the heat and cover the pan. Leave for 5 mins. Remove the fish from the milk with a slotted spoon and divide fish between individual ramekins. Strain the milk into a jar and clean the pan.
For the sauce, melt the rest of the butter in the clean pan and stir in the flour. Cook, stirring, for 1 min then gradually whisk in the strained milk. Cook gently for a few mins, stirring all the time, until the sauce has thickened. Season lightly to taste.
Scatter the shrimp on top of the fish and pour the sauce over. Carefully spread the mashed potatoes on top of the filling, fluffing the top with a fork. Divide grated cheese over the tops. Place the dishes on a baking tray and cook in the oven for 35-45 mins until the potatoes are crisp and golden.