Instructions: Pre-heat oven to 350
Peel the potatoes, cut into chunks and boil for 10-15 minutes in plenty of salted water until soft enough to mash.

Put boned and skinned fish into a saucepan.

Pour in milk and poach gently for a couple minutes until it thickens.

Do not cook fully.

Scald mushrooms in boiling water to clean them, then cut into quarters.

Take fish out of milk, leaving milk in the saucepan, and flake fish into chunks on a plate, set aside.

White Sauce:
Whisk flour and 1 1/2 oz of the butter into the milk.

Add a dash of nutmeg, and season (be careful of the amount of salt, smoked fish is already heavily salted) and whisk over heat until it thickens into a glossy sauce.

Mix mushrooms and flaked fish into sauce, then pour into a pie dish.

Spread a layer of onion on top.

Drain and mash potatoes with the remaining butter and season.

Spoon the potatoes, covering the top of the onion and fish until all the potatoes are on top of the pie.

Smooth the top gently with a fork.

Bake for half an hour or until pie top is a crispy brown, with the sauce bubbling underneath.

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