This comfort classic is brilliant for feeding a crowd and will happily wait for you to finish your Seder. It also allows a delicious dairy dessert – always a bonus . Baking rather than boiling the potatoes (especially the sweet ones) for the potato topping avoids a watery mash. And note: if you don’t include smoked fish, you’ll need to add more salt for seasoning. Serve with steamed green vegetables or salad. You can also make it ahead and freeze.

Method: 

• Heat oven to 200°C. Wash and prick the potatoes with a fork or sharp knife and bake for 1 hour or until soft all the way through.
• Place the fish fillets in a large, wide saucepan and pour over the milk. Add the lemon, onion wedges and bay leaves, tucking them in around the fish. The milk should mostly cover the fish fillets – if any fish is sticking out, press it down gently, or make sure to gently turn the piece over during cooking.
• Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins, or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then place the fish into a bowl. Set aside.
• Melt the butter in a heavy-based pan over a medium heat. Take off the heat and stir in the flour. Return to the heat and cook for about 2 minutes stirring continuously without letting it colour too much. Off the heat, gradually stir in the infused milk then continue stirring over a medium heat for around 5 minutes until the sauce is smooth and thick.
• Wilt the spinach – either in a saucepan or microwave. Squeeze out excess water and chop roughly. Add the sauce and season to taste.
• Remove any skin and bones from the fish, and break the fillets into good-sized chunks.
• Check and adjust the seasoning, then pour the white sauce over the fish and gently mix to coat, before transferring to an oven-proof dish.
• Scoop the flesh from the baked potatoes into a bowl, and mash until smooth with half of the cheese, the butter and milk. Spread over the top of the sauce fish mixture and smooth, or use a fork to give texture. Sprinkle with the remaining cheese.
• Bake in the oven for 30-40 minutes until piping hot and the mash is golden brown.
• To freeze: assemble the pie, then cover tightly with a double thickness of foil. Freeze the uncooked pie for up to 2 months. Thaw in the fridge for 24-48 hours, then cook as per the recipe, adding an extra 15-25 mins, until piping hot.

Picture: Inbal Bar-Oz and Leyla Freedman

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