• 500 g/1 lb smoked haddock

• 450 ml/3/4 pint milk

• 50 g/2 oz butter

• 1 onion, finely chopped

• 175 g/6 oz mushrooms, sliced

• 25 g/1 oz plain flour

• 1 teaspoon prepared English mustard

• 2 tablespoons finely chopped parsley

• 1 tablespoon lemon juice

• 2-3 eggs, hard-boiled and roughly chopped

• salt and pepper

Topping:

• 875 g/1 3/4 lb potatoes, boiled and mashed

• 25 g/1 oz butter, melted

• 3-4 tablespoons milk

• 50 g/2 oz Cheddar cheese, grated

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Method:

1. Put the haddock in a shallow saucepan and add the milk. Heat gently until simmering and cook for 5-10 minutes.

2. Meanwhile, melt the butter in a pan. Add the onion and fry until soft but not browned. Add the mushrooms and continue to fry until browning.

3. Stir in the flour and cook gently for about 1 minute, then remove the pan from the heat. When the fish is cooked, strain the liquor into a jug and gradually add to the onion and mushroom mixture, stirring well.

4. Bring to the boil and simmer, stirring constantly, for 10 minutes until thick. Add the mustard, parsley, lemon juice and eggs and season to taste with salt and pepper.

5. Flake the fish, remove the bones and add to the sauce. Pile into a deep ovenproof pie dish.

6. Mix the potatoes with the melted butter and milk, season well and pile roughly on top of the fish mixture, covering it evenly.

7. Scatter over the cheese and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for about 30 minutes until piping hot and crisp.