Fish pie recipe - Telegraph 3 bay leaves ½ tsp black peppercorns ½ bunch of parsley, leaves picked and roughly chopped and stalks kept 700g/1½lb smoked haddock 1 fennel bulb, finely chopped 200g/7oz frozen peas 4 hard-boiled eggs, peeled Put the potatoes in a large pan of salted water and place on a high heat. Cook for 15-20 minutes until tender. Drain and then return to their pan. Mash until smooth, then add 50g butter. Season generously. Cover with a lid to keep warm. In a wide pan, heat the milk with the bay leaves, peppercorns and parsley stalks. When it begins to simmer, add the fish and leave to simmer for another 5 minutes, until the fish is just cooked through. Remove the fish from the pan, remove and discard any skin or bones and strain the milk. In another saucepan, melt the remaining 40g of the butter with a splash of oil and gently fry the fennel until softened. Stir in the flour, then leave to cook for 1 minute before slowly pouring in the milk used to poach the fish. Stir constantly until you have a sauce the thickness of double cream. Season to taste and stir in the parsley and peas. Gently flake the fish into your pie dish. Halve the eggs and scatter them around. Pour over the white sauce, making sure all the fish is covered. Dollop over the potato and smooth the surface. Place in the oven for 15-20 minutes until golden.