Fish Pie with Tarragon

Make the bechamel by heating the milk and bay leaf in one saucepan and melting the butter in another. Once the butter is foaming, add the flour and whisk to incorporate. Cook this mixture, whisking all the time, for a couple of minutes.

Begin adding the milk, a ladleful at a time (remove the bay leaf). Whisk to incorporate fully before adding the next. Once all the milk is incorporated, season with salt and white pepper.

Off the heat, stir through the mustard, tarragon, peas and fish pie mix and transfer to the skillet.

Preheat the central gas burners on the Jupiter Outback BBQ and set the heat to medium – you are looking for a temperature of 200C.

Roll out the pastry to cover the skillet. Brush the outside top edge of the skillet with beaten egg and top with the pastry. Brush with beaten egg.

Close the lid of the BBQ and cook for 25 minutes, until golden brown.