Fish Pie

Readers regularly complain of poor results with their fish pies, usually – we guess – because they over-cook the fish before putting it into the pie. The preliminary poaching of the fish in milk should be only very brief, for this is only to cook it enough to facilitate removal of the skin and bones and to rid it of excess water.

People also wonder why their potato topping so often melts into the sauce and this is almost certianly because they have mashed their potatoes with too muc