Fish Pie with Jerusalem Artichokes

• Floury potatoes900g
• Olive oil2 tbsp
• Semi-skimmed milk600ml
• White fish fillets800g
• Plain flour1 tbsp
• NutmegTo taste
• Double cream3 tbsp
• Jerusalem artichokes200g
• Leek, finely sliced1
• Raw prawns, peeled200g
• Parsley, choppedLarge handful
• Dill, choppedHandful
• Lemon, zest and juice1
• Gruyère, grated25g

Steps · tap to check off

1. 1Boil potatoes 15 minutes until tender, drain, and mash with 1 tbsp oil. 15:00
2. 2Poach fish in milk; bring to boil, remove from heat, cover, and let stand 3 minutes. 3:00
3. 3Remove fish from milk, flake into an ovenproof dish, and reserve 250ml milk.
4. 4Heat 1 tbsp oil, stir in flour for 30 seconds, then whisk in reserved milk until thick. 0:30
5. 5Stir nutmeg, cream, lemon zest, and lemon juice into the white sauce.
6. 6Add grated artichokes, leek, prawns, and herbs to the fish; pour sauce over and mix.
7. 7Top with mashed potatoes, roughing the surface with a fork, and sprinkle with cheese.
8. 8Bake at 190°C (375°F) for 35-40 minutes until golden and bubbling. 35:00