Recipe Method

1. Preheat the oven to 180 degrees Celsius.
2. Bring a pot of salted water to the boil and add the peeled and chopped potatoes. Boil them until soft, strain and mash them.
3. Arrange the fish on a baking tray, drizzle with a little olive oil and season with salt and pepper.
4. Bake for 15-20 minutes until cooked through; be careful not to overcook the fish.
5. In a pot, fry the onion and garlic on a low heat in the butter.  Add the carrots and celery and when everything is cooked through, add the cake flour.
6. Mix the flour into the vegetables and slowly pour in the cream. Allow this to thicken over a low heat, adding stock as needed.
7. Add the bay leaf and the frozen peas to the sauce and simmer for a further 5-10 minutes on a low heat.
8. Remove the sauce from the heat and add the flaked fish and the chopped parsley.
9. Pour the pie filling into a dish and layer with the mashed potato.
10. Sprinkle with finely grated cheddar and bread crumbs and bake for 25-35 minutes, or until crispy on top.