Toast Topped Fish Pie

Ingredients

285g (10oz) cod or coley fillets, fresh or defrosted, skinned and cubed
1 bay leaf
2 peppercorns
55g (2oz) frozen peas
1 carrot, finely diced
55g (2oz) unsalted butter
30g (1oz) plain flour
300ml (10fl oz) milk
55g (2oz) mild Cheddar cheese, grated
2 slices of bread, cut into triangles

Serves Makes 4-6 baby portions or 2 baby portions and 2 adult portions.

Method
Preheat the oven to 180°C/350°F, Gas Mark 4
Poach the fish by pouring 200ml (7fl oz) water into a saucepan.  Bring to the boil; add the bay leaf, peppercorns, peas and carrots.  Reduce the heat, add the fish and simmer for 5 minutes.
Drain the fish; set the peas and carrot to one side.  Discard the bay leaf and peppercorns.  Carefully flake the fish, checking for bones.
Place 30g (1oz) of the butter into a saucepan and melt over a gentle heat. Add the flour and stir into the butter to make a smooth paste.  Cook, stirring constantly, for 1-2 minutes.
Remove from the heat and gradually add the milk; bring to the boil and cook for a further 1-2 minutes, stirring continuously until the sauce thickens and is smooth.
Remove from the heat and stir through the vegetable, cheese and fish mixture.  Pour into a 600ml (1 pint) ovenproof dish.
Melt the remaining butter and brush the bread.  Arrange on top of the pie and bake for 25-30 minutes until the bread is golden brown.  Serve.