Orkney cheddar fisherman’s pie

Hard Boiled Eggs

1. Cover eggs with water and place over heat.
2. Bring to a boil and take off the heat.
3. Allow to sit for 10 minutes and then cool before peeling.

To make the béchamel sauce:

1. First bring the milk up to a simmer in a small pot and set aside
2. Next in another pan, melt the butter gently over medium heat, then add flour and stir until the mixture is smooth
3. Now begin adding the milk a little at a time to avoid lumps. Keep adding milk and stirring, until you have a rich creamy sauce
4. Allow to cook slowly for 5 minutes and then add the grain mustard and Orkney cheddar
5. Mix well and set aside

Cooking the fish:

1. Add all the ingredients of the Court Bouillon in a large deep sauce pan. Bring to a gentle simmer before adding your fish to gently poach. Remembering to poach the smoked fish last
2. Once cooked through, remove from liquid, let cool and remove any bones and skin
3. Flake fish into nice small pieces and set aside

To make the mashed potato:

1. Pre heat the oven to 200°C/Gas 6.  Place the potatoes on a tray and bake in a hot oven until crispy and soft
2. While still hot, scoop out the flesh, discard the skins and pass the potato through a drum sieve to remove any lumps
3. Heat the milk used for poaching the fish previously and add 2 tbsp butter and fold through potato mixture. Season to taste

To make the pie:

1. Preheat the oven to 190°C/Gas 5.  Butter a baking dish and start to make the pie by first spreading a small amount of bechamel on the bottom of the dish
2. On top of that spread the poached fish and quartered eggs
3. Spread with the remaining bechamel
4. Top with the mashed potatoes and brush with an egg wash and sprinkle with grated cheese
5. Place baking dish on a tray and put into a preheated gas mark 5 oven for 30-40 minutes or until golden brown and bubbling