For the potato topping
1kg/2lb 4oz peeled main crop potatoes, cubed
knob of lactose free butter
a little lactose free milk
salt and pepper
50g/1¾oz Gruyère cheese, grated
For the fish filling
75g/3oz lactose free butter
75g/2¾oz gluten free plain flour
150ml/5fl oz white wine
568ml/1 pint lactose free milk
2 tbsp chopped parsley
750g/1lb 10oz mixture of salmon, smoked haddock and shrimp, skinned and cut into cubes
6 free-range eggs, hard-boiled, peeled and quartered
Serves - 4
Preheat the oven to 200C/400F/Gas 6 (180C fan). Put the potatoes into a saucepan of cold salted water.
Bring up to the boil and simmer until completely tender.
Drain well and then mash with the lactose free butter and milk.
Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.
For the fish filling, melt the lactose free butter in a saucepan.
Cover with a lid and simmer gently for 10 minutes, or until soft.
Measure the gluten free flour into a small bowl. Add the wine and whisk together until smooth.
Add the lactose free milk, bring to the boil and then add the wine mixture.
Stir briskly until thickened. Season and add the parsley and fish.
Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.
Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese.
Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.
Recipe adapted from: Good Food