IRISH ANGLER’S PIE
TIME 1 hour
1½ pounds potatoes, peeled and cut into 1-inch pieces
¾ cup milk
3 tablespoons butter
2 tablespoons chopped fresh chives
Salt and freshly ground pepper to taste
1 pound lake trout fillets (or fillets from any mild, flaky fish)
2 bay leaves
1 cup milk
1 cup Guinness
4 tablespoons butter
3 large leeks, white parts only, washed and roughly chopped
1 cup chopped mushrooms
2 tablespoons flour
1½ teaspoons Colman’s mustard powder
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
2 hard-boiled eggs, chopped
3 ounces grated cheddar
 Make the topping: In a medium saucepan, cover the potatoes with salted water and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until done. Drain, then return them to the pan and cook for another minute to steam off any excess moisture. Add the milk and butter, and mash. When the mixture is creamy and smooth, add the chives. Salt and pepper it to taste. Set aside.
 Preheat the oven to 400 degrees. Place the trout fillets and bay leaves in a shallow pan; cover with 1 cup of milk and the Guinness. Bake for about 15 minutes, or until the trout begins to flake.
 While the trout is baking, melt 4 tablespoons of butter in a large saute pan over medium heat. Cook the leeks until just tender, about 8 minutes. Add the mushrooms and cook for another 4 minutes. Stir in the flour and keep stirring for another minute, then take the pan off the heat.
 When the fish is done, remove the fillets from the baking dish, setting them aside. Discard the bay leaves. Return the leek mixture to the stove over medium-low heat, and pour in the baking liquid. Stir frequently until it thickens, about 10 minutes, then add the mustard, parsley, lemon juice, eggs, and salt and pepper. Flake the fish and add it to the pan.
 Spoon the trout mixture into an ovenproof dish. Top with the reserved mashed potatoes, using a fork to create an uneven, craggy surface (the more bumps, the more browning you’ll get). Sprinkle the grated cheese over the potatoes. Bake in the oven (still at 400 degrees) for about 30 minutes, or until the filling is bubbly and the topping is browned and crusty.