Layered fish & potato pie
Bring a large saucepan of lightly salted water to the boil over a medium heat. Add the potatoes and cook for 10 minutes. Drain and reserve.
Meanwhile, melt the butter in a saucepan over a low heat. Add the onion, and sweat gently for 3–4 minutes.
Add the flour and cook, stirring, for 1 minute. Blend in the milk and cream, and bring to the boil, stirring, until the sauce has thickened.
Arrange half of the potato slices in the bottom of a shallow ovenproof dish. Preheat the oven to 180°C/350°F/Gas mark 4.
Add the fish, red pepper and broccoli to the sauce, and cook over a low heat for about 10 minutes. Season with salt and pepper, then spoon the mixture over the potatoes in the dish.
Arrange the remaining potato slices in a layer over the fish mixture, then sprinkle the Parmesan over the top. Cook in the oven for 30 minutes or until the potatoes are cooked and the topping is golden. Serve hot.