Name: Kedgeree fish pie
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6
Cuisine: British
Ingredients: 12 quail eggs; 400g can light coconut milk; 400ml whole milk; ½ small pack coriander leaves chopped, stalks left whole; ½ small pack parsley leaves chopped, stalks left whole; 350g skinless smoked haddock fillet, cut into 2-3cm cubes; 350g skinless sustainable white fish (cod, unsmoked haddock or pollock work well), cut into 2-3cm cubes; 85g butter; 1 large onion finely chopped; 85g plain flour; zest and juice 1 lemon; 200g fresh or frozen pea; 1.4kg bag floury potato (we used King Edward), cut into large chunks; 2 tsp turmeric; 25g butter; 2 tbsp mild curry powder; 300ml milk

12 quail eggs
400g can light coconut milk
400ml whole milk
½ small pack coriander
leaves chopped, stalks left whole
½ small pack parsley
leaves chopped, stalks left whole
350g skinless smoked haddock
fillet, cut into 2-3cm cubes
350g skinless sustainable white fish
(cod, unsmoked haddock or pollock work well), cut into 2-3cm cubes
85g butter
1 large onion
finely chopped
85g plain flour
zest and juice 1 lemon
200g fresh or frozen pea

For the mash topping

1.4kg bag floury potato
(we used King Edward), cut into large chunks
2 tsp turmeric
25g butter
2 tbsp mild curry powder
300ml milk

Method

step 1
For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
step 2
Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.
step 3
Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
step 4
Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
step 5
Put the fish and quail’s eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.
step 6
Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.