You'll need large pots and pans for The Hairy Bikers' classic fish pie to feed a crowd. Alternatively, make it in batches.
5 litres/9 pints milk
4 bay leaves
6kg/13lb 8oz white fish
375g/13oz unsalted butter
375g/13oz plain flour
large bunch fresh curly parsley, finely chopped
Preheat the oven to 180C/350F/Gas 4.
For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.
Drain the potatoes well and mash them with butter.
For the poaching broth, place the milk and bay leaves into a large saucepan and bring to the boil, add the fish and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.
Strain the milk broth through a sieve into a clean pan, discarding the bay leaves. Bring the broth back to the boil and simmer until reduced by half.
For the parsley sauce, heat the butter in a clean pan over a low heat then add the flour, stirring to make a paste.
Add the reduced broth, a ladleful at a time, and keep whisking until the sauce is smooth. Add the parsley, bring to the boil, then reduce the heat and simmer for 10 minutes.
Meanwhile, flake the fish, discarding any skin or bones.
To assemble the pie, butter several casserole dishes, add the fish then pour the parsley sauce on top.
Cover with the mashed potatoes, spreading it from the edges to the middle of the dishes.
Place the dishes in the oven and bake for about 20-25 minutes, or until the top is golden-brown.
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See more fish pie recipes
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