Cheesy fish pie

This is a recipe that allows you to choose the fish mix. The recipe calls for a seafood marinara mix but you can use hoki or any white fillet fish. Include smoked fish for a little extra flavour.

Ingredients

4 cups	Seafood marinara mix (Main)
1 Ltr	Milk, enough to poach
1	Bay leaf
3 cups	Mixed vegetables, diced carrots, ptatoes and celery adding frozen peas once the vegetables are soft
1 cup	Cheese, grated
1 handful	Parsley, also use chives, dill or fennel also
1 to serve	Puff pastry
1	Egg

Directions

1. Poach 4 cups of seafood in a pan of milk, adding a bay leaf while it is simmering. When the fish is only just cooked, remove it from the pan and set aside.
2. In the same warm milk, poach finely diced carrots, potatoes and celery, adding some frozen peas once the vegetables are soft (a total of about 3 cups of vege).
3. Strain off the milk and set the vegetables aside. Remove the bay leaf and discard.
4. Make a white sauce using this milk. Don't worry if it looks a bit "ickey". It contains all the fish and vegetable flavours and it will all smooth together. Once you have achieved a thick smooth sauce (you may need to add a bit more liquid ) add a cup of grated cheese.
5. Add any juices that have drained from your poached fish and vegetables.
6. Add a good amount of chopped parsley, chives, dill or fennel to taste. You may need to season more or sharpen with another squeeze of lemon.
7. Layer the fish and vegetables in a pie dish. Pour the sauce over and gently fork it through the ingredients until it's well distributed. Cover with a top of puff pastry. Glaze with a beaten egg yolk and bake in a medium oven until the pastry is cooked and the contents are bubbling.