Pengelly’s shipwreck pie - Discover Seafood

Ingredients

• 900g fish (preferably day-boat caught). Ask your fishmonger to fillet and skin the fish for you, and make sure you keep the bones – you’ll need them for the stock
• 300g smoked fish
• 1 large or 2 medium leeks
• 50g unsalted butter
• 50g cornflour
• 250ml double cream
• Fish trimmings – heads, bones and skins
• Small glass white wine
• 1 onion, peeled and halved
• 1 carrot, roughly chopped
• 1 stick celery, roughly chopped
• Bay leaf
• Few peppercorn
• 1kg floury potatoes, such as Maris Piper or King Edward
• 100ml milk, warmed
• 100g mature Cheddar cheese