Fast Fishermans pie (serves 6)

700g smoked kahawai, flaked
3 Tbsp butter
3 Tbsp flour
2 cups milk, warmed
1 Tbsp wholegrain mustard
4 eggs, hardboiled, peeled and chopped
¼ cup parsley, chopped
¼ cup fennel or dill, chopped
Potato crust
1 kg agria potatoes, peeled
100gm butter, cut into small cubes
1/2 cup cream
good pinch seasalt
1 tbsp butter for the crust

For the crust:
Chop the potatoes Place the potatoes into a large pot and cover with cold water and add a pinch of salt. Bring to the boil, reduce heat and simmer until tender. Drain the potatoes and place back into the pot. Using a potato masher smash the potatoes whilst adding the butter cubes and cream. Season with salt and set aside.

For the bechamel:

Melt the butter in a medium-sized saucepan and stir in the flour. Remove from the heat and stir in the warmed milk. Return to the heat and slowly bring back to the boil. Cook on a low heat for 2-3 minutes before adding in the flaked fish, herbs, eggs and mustard.

Preheat the oven to 180*c

Spoon the fish mixture into a small baking dish and cover with the soft potatoes and dot over the remaining butter

Bake in the oven for 40 minutes or until golden.

Serve while its still bubbling!