Easy fish pie recipe
 Fish pie is a real homecoming meal. James Martin's easy recipe is simple and satisfying, with salmon, hard-boiled eggs and a dash of cream. 900g/2lb baking potatoes, peeled and cut into chunks150ml/¼ pint single cream55g/2oz butter, plus extra for greasingsalt and white pepperpinch freshly grated nutmeg225g/8oz skinless, boneless haddock fillet 450g/1lb salmon, cut from the tail piece, skinless and bonelesssqueeze lemon juice4 hard-boiled eggs, shells removed, quartered 900g/2lb baking potatoes, peeled and cut into chunks 150ml/¼ pint single cream 55g/2oz butter, plus extra for greasing salt and white pepper pinch freshly grated nutmeg 225g/8oz skinless, boneless haddock fillet 450g/1lb salmon, cut from the tail piece, skinless and boneless squeeze lemon juice 4 hard-boiled eggs, shells removed, quartered 85g/3oz butterlarge bunch of parsley, leaves only, finely chopped30g/1oz plain flour570ml/1 pint milksplash of single cream, to taste 85g/3oz butter large bunch of parsley, leaves only, finely chopped 30g/1oz plain flour 570ml/1 pint milk splash of single cream, to taste Method Cook the potatoes in boiling salted water until soft. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.Bake for 35-40 minutes, until the top is crisp and brown. Serve at once. Cook the potatoes in boiling salted water until soft. Cook the potatoes in boiling salted water until soft. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown. In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes. In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once.