Downsizer: for a sustainable & ethical future

450g Pieces of white fish, skinned and boned. ( I've bought half whiting and half haddock )
570ml full-fat milk.
50g of marg or butter
2 tbsp of plain flour
salt and pepper
pinch of mustard powder
125g strong Cheddar cheese grated
2 large potatoes (675g) cooked and mashed with butter and milk
2 hard-boiled eggs sliced
2 tomatoes, sliced

Method/steps

Get the oven up to 150°C/ 300°F/gas mark 2. Cook the fish by poaching it in the milk until just translucent. Take the fish out of the milk.
Make the cheese sauce by melting the marg and stirring in the flour for a couple of minutes over a low heat to make the roux. Heat the milk from the fish poaching until just below the boil and whisk it gradually into the roux. Season with the salt and the pepper and a pinch of mustard powder. Stir in a 100g of the grated cheese.
Flake the cooked fish into the cheese sauce. In a greased oven-proof dish, layer up the pie as follows: a small amount of potato ; half the fish in cheese sauce; the sliced hardboiled eggs; the sliced tomatoes; the other half of the fish in cheese sauce; the rest of the potato. Scatter the remaining grated cheese on the top and put in the oven for 30 minutes until golden.

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