Maltese Fish Pie with Ricotta

Prepare the Mashed Potato Topping

1. 1Boil the chopped potatoes in salted water until very tender, about 15-20 minutes. Drain well.
2. 2Mash the potatoes with butter, warm milk, and egg yolk until smooth and creamy. Season with salt and pepper. Set aside.

Prepare the Fish Filling

1. 1Preheat oven to 180°C (350°F). Lightly grease a medium-sized ovenproof dish.
2. 2Heat olive oil in a large pan over medium heat. Sauté chopped onion and diced carrots for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. 3Gently add the fish fillets to the pan and cook for 3-4 minutes per side, or until just cooked through and flaky. Break the fish into large flakes with a fork.
4. 4Stir in the defrosted peas, lemon zest, ground nutmeg, and fresh dill. Season with salt and pepper. Gently fold in the ricotta cheese.

Make the Béchamel Sauce

1. 1In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
2. 2Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, for 2-3 minutes until the sauce coats the back of a spoon. Season with salt and pepper.

Assemble and Bake the Pie

1. 1Pour the béchamel sauce over the fish and vegetable mixture in the pan and stir gently to combine.
2. 2Transfer the fish mixture to the prepared ovenproof dish, spreading it evenly.
3. 3Carefully spoon the mashed potato topping over the fish filling, spreading it to cover completely. Use a fork to create decorative ridges on top.
4. 4Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbling. Let it rest for 5-10 minutes before serving.