Method1. Heat the oven to 180°C / fan 160°C / gas 4.
2. Boil the potatoes for 20-25 minutes or until tender.
3. Meanwhile, place the fish in a large saucepan with the milk, bay leaf, peppercorns and mace, then bring to the boil. Cover and simmer gently for 10 minutes.
4. Remove the fish and set aside to cool. Strain the milk into a jug, discarding the bay leaf, peppercorns and mace.
5. Melt the butter in the saucepan, stir in the flour and continue cooking for 2-3 minutes over a medium heat.
6. Gradually add the reserved milk, stirring to give a smooth sauce. Bring to the boil then reduce the heat then simmer, stirring often for 10-12 minutes. Remove from the heat.
7. Flake the fish into chunks and combine into the sauce. Stir in the peas, prawns, capers, gherkins, parsley and lemon juice. Season to taste and transfer to an ovenproof dish.
8. Next drain the potatoes, return them to the pan and mash thoroughly. Beat in the soft cheese and milk until light and fluffy. Season to taste.
9. Top the dish with the mashed potato and sprinkle with grated cheese.
10. Bake for 25 minutes or until golden. Serve with a watercress salad.
TipSubstitute the haddock for your preferred fish or try tasty, cheaper cuts like pollock.
For the topping:
• 900g floury potatoes, peeled and chopped
• 85g low-fat soft cheese
• 4 tablespoons milk
• 55g cheddar cheese, grated
For the filling:
• 350g haddock fillets
• 400ml milk
• 1 bay leaf
• 5 black peppercorns
• 1 blade mace
• 25g butter
• 2 tbsp plain flour
• 75g frozen peas
• 75g frozen prawns
• 2 tbsp Opies Capers, chopped
• 10 Opies Cocktail Gherkins, chopped
• 2 tablespoons fresh parsley, chopped