Juliet Lockett's fish pie is the winner of this month’s reader recipe competition. On her entry she says: "There are a million versions of fish pie, but my take is a winner because it’s so simple and versatile, gets lots of “yum!” comments, you don’t need to make a white
sauce, plus it helps to use up those veges in the fridge. You can use a wide range of fish — fresh gurnard is lovely, good smoked fish of course, or lift your game and add prawns and scallops if you can afford to. I find it’s still very tasty using the frozen fish sold in boxes at the supermarket and canned smoked fish too. It’s speedy, great for flatters and, when served in a nice dish with decent bread and a salad on the side, will pass for a lovely meal for guests. The trick seems to be to chop or even grate the veges so they all merge together well."
