Ingredients	Norfolk Fish Pie British Recipe from My English Pantry
8 ounces Carrots, sliced 8 ounces Leeks, sliced 1 Celery Heart, sliced 17.5 ounces Potatoes, sliced 24.5 ounces White Fish Fillet 14.5 ounces Milk & Water 2 ounces Low Fat Plain Yoghurt .88 ounces Margarine .88 ounces Whole Meal Flour 2 tsp Mustard Powder 17.5 ounces Tomatoes, thinly sliced 3 tbsp Bran Flakes Pinch of Ground Mace Ground Black Pepper Salt Parsley Sprigs (garnish)	Description This traditional recipe originates from the eighteenth century and can be found on some of the menus in Ipswich even today. Serves: 4-6 Preparation Time: 20 min Cooking Time: 30 min
Directions
1. Cook the vegetables until tender. 2. Meanwhile, simme the fish, milk and water for 10 minutes. 3. Strain and reserve the liquid. 4. Skin the fish and remove any bones. 5. Cut into large chunks. 6. Heat the oven to 400°F (200°C) 7. Melt the margarine in a pan, stir in the flour and cook over moderate heat for 1 minute. 8. Gradually stir in the reserved stock, and cook until the sauce thickens. 9. Mix the mustard powder to a smooth paste with a little cold water and stir into the sauce with the fish. 10. Season well with salt, pepper, and mace. 11. Drain the vegetables. 12. Mash the potatoes with the yoghurt and stir the other vegetables into the sauce with the fish. 13. Turn mixture into a 1 liter baking dish and cover with the tomatoes. 14. Spread the mashed potato over the dish to cover the tomatoes completely. 15. Bake for 15 minutes, sprinkle on the bran flakes and return to the oven for 5 minutes. 16. Garnish with parsley and serve very hot.