salmon and broccoli pie

Directions:

1. A third fill a large saucepan with water, cover with a lid and bring to the boil.
2. Add the potatoes to the boiling water, cover loosely with a lid and return to a simmer. Cook for 15 minutes or until very tender but not falling apart.
3. Meanwhile, pour the milk into a medium saucepan, add the sliced onion and bay leaf and bring to a gentle simmer, stirring occasionally. Place the salmon carefully into the warm milk skin-side up. Cook over a low heat for 2 minutes (do not allow to boil). Remove from the heat, cover with a lid and set aside for 10 minutes.
4. Drain the potatoes in a large colander, then return to the pan and mash with the butter until smooth. Beat in the milk and season to taste with salt and pepper.
5. Boil the broccoli florets in a separate pan for 2 minutes and drain well.
6. Preheat the oven to 220C/200C Fan/Gas 7.
7. Strain the fish through a sieve into a large bowl, reserving the milk. Melt the butter in a medium saucepan and stir in the flour. Gradually add the reserved milk, whisking well between each addition, until smooth. Bring the sauce to a gentle simmer and stir in the grated cheese, lemon zest and dill, if using. Whisk over a medium heat for 2 minutes or until thickened, smooth and creamy (use a silicone covered whisk if making the sauce in a non-stick pan). Season to taste with salt and pepper.
8. Break the fish into chunks, removing any skin or bones. Stir the fish and broccoli gently into the sauce. Divide between 3–4 small pie dishes, or a single 1 litre pie dish (see tip). Spoon the mashed potatoes on top, starting around the edges before moving into the centre. Place on a baking tray and cook for 20–25 minutes, or until golden and bubbling.