Classic British Creamy Cod and Potato Pie

Ingredients

• •600 g cod fillets (skinless, cut into bite-sized pieces)
• •800 g potatoes (peeled and cut into even chunks)
• •400 ml whole milk (divided)
• •150 g mature cheddar cheese (grated)
• •50 g butter (plus extra for topping)
• •30 g plain flour (for roux)
• •2 tsp fresh thyme (dried thyme if unavailable)
• •1 tbsp wholegrain mustard (adds subtle spice and depth)
• •1 whole bay leaf (for poaching liquid)
• •to taste tsp salt
• •to taste tsp black pepper
• •1 pinch nutmeg (freshly grated)

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Place the cod pieces in a shallow pan with 200ml milk, the bay leaf, and a pinch of salt. Gently poach for 5-6 minutes until just cooked through. Strain, reserving the poaching liquid, and set the cod aside.

2. 2

   Boil the potatoes in salted water for 12-15 minutes until tender. Drain well and return to the pan.

3. 3

   While potatoes cook, melt the butter in a saucepan over medium heat. Whisk in the flour to create a smooth roux, cooking for 1 minute, stirring constantly.

4. 4

   Gradually add the remaining 200ml milk and the reserved poaching liquid, whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens.

5. 5

   Remove from heat and stir in the grated cheddar, wholegrain mustard, thyme, and nutmeg. Season with salt and black pepper to taste. Gently fold in the cooked cod pieces.

6. 6

   Mash the potatoes with a knob of butter, 50ml milk (from your kitchen staples), salt, and pepper until creamy but with slight texture.

7. 7

   Transfer the cod and sauce mixture to a baking dish. Top evenly with the mashed potatoes, creating gentle peaks with the back of a fork.

8. 8

   Bake for 12-15 minutes until the top is golden and the filling is bubbling at the edges. Serve immediately with seasonal vegetables such as peas or broccoli.