Rick Stein's fish pie is perfect winter recipe and is 'as simple as possible'

dailyrecord.co.uk:

There's nothing more comforting than a homemade fish pie on a cold winter's day.But often pie recipes can be fiddly, and involve several steps which make it a tricky choice for a midweek meal to feed the family.Luckily, popular TV chef Rick Stein's simple fish pie is an easy recipe that misses some of the traditional steps – without losing the taste."I love a fish pie, but I do realise that there are a lot of processes involved,” says Rick Stein, "although the great thing is that when you come to serving there’s nothing to do except take it out of the oven."I’ve made this recipe as simple as possible by not having a proper béchamel sauce or mashed potato, as you would for a traditional fish pie."(Serves 6)600ml whole milk500g whiting, coley or pollock300g undyed smoked haddock2 egg yolks2 tbsp cornflour85g mature Cheddar cheese, gratedSplash of white wineLarge handful of parsley, chopped150g peeled prawns, fresh or frozen and defrosted320g ready-rolled puff pastryMilk or egg yolk, to glazeSalt and black pepper1.

Preheat the oven to 200°C/Fan 180°C.2. Heat the milk in a wide pan, add the fish and poach for 3–5 minutes.3. Take the pan off the heat, then lift the fish out with a slotted spoon, leaving the milk in the pan.

When the fish is cool enough to handle, peel off any skin and gently break the flesh into large chunks. Allow the milk to cool a little.4.

In a small bowl, mix together the egg yolks and cornflour to form a paste. Gradually whisk in about a ladleful of the poaching milk.