Fish Pie, Cider-Spiked Serves 4

Prepare the topping: Place potatoes in pot of water and boil until tender, about 20 min. Drain then put through ricer. Mix in butter and milk and season generously. Set aside. Mike the filling: Heat milk until steaming, then add fish and poach on low for 3-4 min. Strain, saving milk and set aside. Melt butter ovel low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it’s a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas. Heat oven to 400. Pour the filling into an oven-proof dish set on foil-lined baking sheet. Top evenly with mashed potatoes, spreading to edge of dish and sprinkle remaining cheese over top. Bake 25-30 minutes or until golden. Cool slightly before serving.

Topping:
Russet potatoes, peeled and quartered     1.67 pounds
Butter     3.5 T, salted
Milk     1/4 c whole
Filling:
Milk 1.5c whole
Fish 18 oz cut into 2″ pieces
Butter 2 T salted
Flour 2 T
Cider 2/3c dry
Cheddar Cheese 4.5 oz grated
Peas 1 1/3c frozen