This pie is a meal on its own. Tinned tuna is a fine substitute for the blue-eye.
2 large brown onions, chopped
3 garlic cloves, sliced
2 bay leaves
Freshly ground white pepper
3 tbsp seeded mustard
120g plain flour
1 cup chopped parsley
150g baby spinach
800g blue-eye, diced
15-20 medium kipfler potatoes, scrubbed and boiled in their skins
Preheat oven to 180C.
Melt butter in saucepan, add onion, garlic and bay leaves. Season, then cook until soft, about 10 minutes.
Add mustard and flour, cook 5 minutes, stirring regularly. Add milk gradually, stirring continuously to prevent lumps forming. Bring to boil, simmer 5 minutes.
Discard bay leaves. Add parsley. Stir in spinach until it just wilts. Gently stir through fish and spoon into a 2.5-litre baking dish.
Slice potato into 5mm slices, layer over filling. Dot with a few small knobs of butter.
Bake 30-40 minutes or until potatoes are golden and filling is bubbling.