preheat the oven to 180c/160c fan/gas 4. lightly grease 6 x 250ml ramekins with a little unsalted butter and set aside.
season the fish with peper and pop into a baking dish. pour over the milk and bake in the oven, covered with foil, for 15 mins until cooked through. remove from the oven and drain, reserving the milky liquid for the sauce. flake the fish using a fork and set aside.
meanwhile, make the potao topping. bring the potatoes to the boil in a large pan of water. cook for about 15-20 mins until tender then drain well and mash with milk. set aside.
make the sauce. melt the butter in a medium saucepan over a high heat. stir in the flour and cook, stirring, for 1 min until bubbling. remove from the heat and stir in the reserved liquid from step 2 along with the milk until well combined. return to the heat and cook, stirring, until the mixture boils and thickens.
simmer for about 3 mins then season with a little freshly ground pepper.
add the fish, vegetables, hardboiled eggs, parsley and lemon juice to the pan and mix gently until well combined.
divide between the buttered ramekins and top with the mashed potatoes. sprinkle over the grated cheddar and arrange a few potato chips on top. bake in the oven for 5-10 mins until golden and heated through.
Serving
Suggestions
you could also make 1 large pie in a 1.5l dish and bake for 20 mins
Originally Submitted
6/13/2013
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