This is a traditional British dish full of tasty Dorset fish, creamy sauce and mash, perfect for a tasty midweek meal or a hearty dish for the whole family.
600g fresh fish, we recommend salmon and cod, but anything similar is fine.
150g king prawns
2 mackerel fillets
6 hard boiled eggs
2 bay leaves
75g cheese (cheddar works best, but any similar cheese is fine.)
Make sure the fish is deboned and flaked and then cut into bite sized chunks, quarter the onion.
Place the milk in a pan with the onion, fish, a bay leaf and the peppercorns and gently bring it to the boil. Once it begins boiling, remove from the heat and cover and leave to stand for 10 minutes.
Strain and reserve the milk, remove the peppercorns, onion and bay leaves and leave the fish to one side.
Peel and chop the potatoes, place in a pan with water, boil until tender, drain and mash with 50g butter and season to taste.
Slice the leek and place in a heavy bottom pan with butter and saute until soft. Add the cornflour and stir well. Gradually pour in the milk and stir until thickened. Add the fish, prawns and mackerel into an oven proof dish. Quarter the eggs and put those in with the fish, pour over the leek sauce making sure it is evenly coated.
Gently top with the mash, spreading it out to cover the entire pie and then using a fork, create ridges along the top.
Grate the cheese onto the top of the mash and place in the oven at 170 degrees for 30 minutes until bubbling.