Ace Food Desk says here’s a ‘Fish Pie Recipe’ to enjoy with Kindness & Love xx A&M

225g fillet firm-fleshed white fish, sliced into 3cm pieces (blue-eye, hapuka, or snapper) 

1. Preheat the oven to 180°C (200°C conventional). 
2. Stick 1 clove into each onion chunk and place in a small saucepan. Add the milk and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer for about 8 minutes. Strain the cooking liquid into a clean bowl, reserving milk and discarding solids.   
3. Melt the butter in a large saucepan over a low heat. Add the flour and cook, stirring for 1—2 minutes, until the flour smells like cookies. Add reserved milk and cook, stirring until the mixture starts to thicken. Add cream and simmer for 5 minutes. Rasp in the nutmeg, add the herbs, then season with salt and pepper. Remove from the heat and allow to cool for 10 minutes on the bench. Once cooled gently stir through the fish, smoked cod, prawns and eggs. Transfer the fish mixture into a baking dish 22x27x5cm.
4. Place a single large piece of pastry over the filling to cover the fish mixture, then use a fork to press around the edge of the dish to seal. Cut off any excess pastry and make shapes with it to decorate the pie (anything aquatic welcomed and encouraged). Cut 2 slashes in the top of the pie for steam. Brush pastry with egg and bake for 25 minutes, or until pastry has risen and looks golden.

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