I source fresh fish from my local fishmonger shop or the fish van who visits my street on Friday mornings. I usually buy the same selection – 4 fresh haddock fillets; 2 naturally smoked haddock fillets and always the amazing oatcakes and fresh farm eggs.

I had a smoked fillet left in the freezer. A beauty it was too. My Pete doesn’t fancy salmon so much but I buy myself a few fillets to have whilst he is away working. I had one of those left too. So, my thoughts for the evening’s dining turned to fish pie. I had a slight conflict using such wonderful fresh fish in a pie but knew it would offer outstanding flavour, so let’s have it.

This may have been my first fish pie. I did the usual, saute onions in olive oil. I popped in a carrot to the onion. Not sure I would do that next time though. I love carrots but they have their place and I’m not sure the fantastic fish appreciated their presence. Small bay leaf – of course – season and then a teaspoon of flour. I had half a carton of double cream I had left over from the pasta I made the previous night, which I will tell you about shortly. I also piled in the chunk of leftover Gruyere cheese. How about a bit of green? Couple of frozen spinach bricks. Let them melt and that’s the sauce done.

Pour over the chunked fish and then top with mashed potatoes and bake.

As you can see, I underestimated the amount of potatoes to cover the dish so was left with an imperfect topping. Never mind, it bubbled away in the oven just nicely and tasted quite wonderful.

A definite returner to our dining table.