Chef Nelly Robinson of Sydney's Nel restaurant shares his Lancashire-style fish pie that's a favourite of his father (and grandfather).

Bechamel sauce

• 40g butter
• 40g plain flour
• 200ml milk
• 100ml fish stock
• 350g cheddar cheese
• zest of 1 lemon
• 1 bunch dill, roughly chopped
• salt and pepper

Fish

• 450g smoked fish (I used mackerel and kingfish)
• 400g fresh salmon
• 6 x extra-large raw prawns

Mash

• 1kg desiree potatoes
• 40g butter
• 30ml milk
• salt and pepper
• 100g peas (fresh or frozen, I prefer fresh)
• 300g cheddar cheese, grated
• 1 leek, split lengthways and sliced into half moons
• 100g parsley, chopped

METHOD

1. Preheat the oven to 190C fan-forced (210C conventional).
2. In a large pot, melt the butter and slowly whisk in the flour to make a roux. Cook over a medium-low heat for 2-3 minutes.
3. In a separate bowl, mix the milk and stock together and then slowly add to the roux, whisking quickly to get rid of any lumps. Continue whisking for a few minutes then add the cheese, lemon zest, a squeeze of lemon juice and the dill. Season with salt and pepper, and once the cheese has melted, set aside to cool.
4. Dice the fish into 2cm cubes, and de-vein the prawns (keep whole).
5. Add the diced fish, bechamel, peas and leeks to a large mixing bowl and gently combine, ensuring the sauce coats all the ingredients. Transfer the mixture to a large baking dish and set aside.
6. Next, peel and dice the potatoes and add to a pot of boiling water. Once soft, drain the potatoes, return to the pot and mash together with the butter, milk and salt (to taste).
7. Spread the mash on top of the fish mix, level the potato with a pallet knife until smooth and make a pattern with a folk. Sprinkle with the cheese and place in the oven for 15-20 minutes, until golden brown.
8. Meanwhile, very finely chop the parsley. Once the pie is cooked through and golden brown, add the chopped parsley and serve.

Serves 4-6

Tip: Bechamel is a classic sauce made from flour, butter and milk and is often used as a base for other flavours.

This recipe is from episode seven of Good Food Kitchen season 2, screening on 9Now.