This recipe won fourth prize for Judy Morris in the 2011 Melplash Show fish pie competition run by the Riverside Restaurant.
Ingredients for 8 people
Arrange fish in a baking tin with half the milk, bay leaf and butter. Cook in oven for 15 mins. Flake the fish saving the liquid
Make a sauce out of the liquid by stirring in the flour, add the remaining ingredients and taste test.
Put the fish mix into a ovenproof dish
Mash the cooked potatoes and pile on top of the fish mixture
Bake in the over for 30 mins at 200°C
Decorate with fresh herbs and serve.