Ingredients

• 4–6 medium potatoes, peeled and chopped
• 1 tbsp butter
• ¼ cup milk
• 2¼ cup reduced-fat milk
• 1 bay leaf
• 6 peppercorns
• 300g white fish (flathead fillets, whiting fillets, pink ling)
• 300g skinless salmon fillet
• oil for cooking
• 1 leek, sliced
• 1 clove garlic, crushed
• 2 tbsp plain flour
• 3 hard-boiled eggs, quartered
• 1 cup frozen peas
• 1 tbsp lemon juice
• ¼ cup grated reduced-fat cheese
• MAGGI Sweet Chill Sauce, to serve

Method

1. Preheat oven to 180°C.
2. Boil potatoes until tender. Drain well. Add butter and milk and mash. Set aside.
3. Place milk, bay leaf and peppercorns in a wok and bring to a simmer over low heat. Add fish and salmon and poach for 10 minutes or until fish is cooked and flakes easily.
4. Remove fish from pan and set aside for 5 minutes or until slightly cooled. Flake fish, making sure to remove any bones. Place into a large bowl and refrigerate until required.
5. Remove bay leaf and peppercorns from milk. And set aside
6. Heat oil in a medium non-stick frying pan. Add leek and garlic and cook until soft.
7. Top with flour and cook, stirring for 1 minute
8. Add remaining milk and mix well, simmer until thickened.
9. Add flaked fish, eggs, peas and lemon juice and gently combine.
10. Transfer mixture to 4-cup capacity baking dish. Top with mashed potato and cheese.
11. Bake 20 minutes or until golden on top. Serve with MAGGI Sweet Chill Sauce, if desired.