Preparation

Most types of chunky flaky fish can be used in this recipe, and a piece of two of smoked fish adds a lovely depth of flavour. Piping the mashed potato on top is entirely optional, but it’s quick, easy, and makes the dish look stunning. If you don’t wish to pipe the mashed potato, simply spoon it evenly all over the top of the fish mixture, and spread evenly before sprinkling with grated cheese and a little more black pepper.

MAKE THE MASHED POTATO

1. Peel the potatoes and chop them into 2.5 cm pieces. Transfer to a large pot of salted cold water and bring to the boil for 12 to 15 minutes, until fork tender. Drain well and return to the pot. Add the butter and warmed milk and season well. Mash thoroughly using either a potato ricer or a handheld masher to ensure there are no lumps. Set mash aside and preheat your oven to 200C.

MAKE THE FILLING

1. In a HexClad 25CM Hybrid Fry Pan, saute the onion, carrot, and thyme in oil on a low-medium heat for around 5 minutes until it begins to soften. Add the vermouth and allow to reduce a little. Turn the heat down to low, remove any tough thyme stalks and add in the flour, stirring to coat the vegetables, then add the stock a few splashes at a time, whilst stirring. Simmer to reduce a little, then add in the milk, mixing to combine. Pour in the cream and parsley, stir well and remove from the heat.
2. Remove any skin and check for bones in the fish, and cut into generously sized chunks. Scatter into a roughly 22 cm sized baking dish, with around 5 cm high sides. Spoon in some sauce, then scatter some kale and repeat until all of the mixture is used up. Squeeze the lemon juice over the mixture, season well and smooth the surface out with a spatula, to give you an even surface for the potato.
3. Transfer the mashed potato into a large piping bag fitted with the oversized nozzle. Secure the open end with a clip or a knot, and using one hand to squeeze, and one hand to guide the nozzle, pipe swirls, squiggles, or any other pretty pattern you like, all over the top. There is enough mash to cover the surface of the fish mixture to about ⅓ - ½ inch thickness. Finely grate the cheese evenly over the surface and add a little black pepper.
4. Bake the fish pie until the top is golden, about 30 to 45 minutes, ensure that the filling is piping hot before serving.