British Fish Pie

Ingredients

• 1½ lb mixed Salmon (a smoked portion in the mix is the pro move), chunked
• 2½ lb potatoes, for mash
• 3 tbsp butter + 3 tbsp flour + 2 cups milk (the white sauce)
• 1 tsp dijon
• ½ cup peas
• 3 boiled eggs, quartered (traditional)
• Handful parsley + dill
• ½ cup grated cheddar for the crust

Method

1. Make the mash: boiled potatoes, butter, splash of milk, seasoned properly — it's the roof; build it sturdy.
2. White sauce: roux of butter and flour, milk whisked in gradually, simmered thick. Season with dijon, salt, pepper, and the herbs.
3. Fold the raw Salmon chunks, peas, and egg quarters into the sauce and pour into a baking dish — the fish cooks gently under cover, staying silky.
4. Crown with mash (fork-furrow the top — the ridges crisp), scatter the cheddar.
5. Bake at 400°F (205°C) for 30–35 minutes until bronzed and bubbling at the shores. Rest 10 minutes. Serve with peas and the smugness of a coastal pub.