1 lb. white fish, skinned and boned
1 c. milk
Salt
Freshly ground pepper
4 oz. shrimp, cooked, peeled and deveined
6 tbsp. butter
3 tbsp. all purpose flour
1 tbsp. chopped fresh parsley
2 tsp. grated lemon peel
4 c. chopped peeled potatoes (about 1 1/2 lb.)
1 c. shredded cheddar cheese (4 oz.)
Lemon twists to garnish
Finely chopped fresh parsley to garnish

Preheat oven to 375 degrees. Place fish, milk, salt, and pepper in a medium saucepan. Bring to a simmer. Cover and poach about 5 minutes or until fish tests done. Drain fish, reserving milk; flake fish into small pieces.

In a 1 1/2 quart casserole, combine flaked fish and shrimp. Melt 3 tablespoons butter in a medium saucepan. Stir in flour, cook 1 minute, stirring. Gradually stir in reserved milk to make a smooth sauce. Boil 2 minutes, stirring. Stir in parsley and lemon peel; pour over fish mixture. Keep warm.

Meanwhile, cook potatoes in a pan of salted boiling water about 20 minutes or until tender. Drain and mash potatoes. Stir in remaining 3 tablespoons butter. Stir in 1/2 of cheese. Spoon potatoes around edge of fish mixture; sprinkle with remaining cheese.

Bake in preheated oven 20-25 minutes or until golden brown. Garnish with lemon twists and parsley.

Makes 4 servings.