Classic Fisherman's Pie (Smoked Fish & Mash)

Place the smoked haddock fillets in a large frying pan. Pour over the milk and add the bay leaves. Bring to a gentle simmer over medium heat, then reduce to low and poach for 8-10 minutes until the fish is just cooked through. Using a slotted spoon, transfer the fish to a plate. Reserve the poaching milk (discard the bay leaves) and set aside.

Place the peeled and quartered potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to the boil and cook for 15-20 minutes until tender. Drain well and mash until smooth. Beat in the egg yolks and season with salt and white pepper. Set aside.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to form a roux. Gradually pour in the reserved poaching milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 3-4 minutes until thickened. Stir in the chopped parsley and lemon juice. Season to taste.

While the sauce is thickening, flake the poached haddock into large chunks, discarding any skin or bones.

Preheat the oven to 200°C (400°F, gas mark 6). Gently fold the flaked fish into the white sauce. Transfer the mixture to a 1.5-litre (3-pint) baking dish. Spoon the mashed potato over the top, spreading evenly with a fork to create peaks that will crisp up. If using, scatter the grated cheese over the mash.

Place the dish on a baking tray to catch any bubbling sauce. Bake for 25-30 minutes until the topping is golden and the filling is bubbling around the edges. Allow to rest for 5 minutes before serving.