Does anyone have the recipe book 'Gary Rhodes At The Table'?

I really want the recipe for his Smoked Haddock Shepherd's Pie. Saw him making it on tv earlier today %26amp; I'd love to make it. Can't find the recipe anywhere on the Internet. Would REALLY appreciate it if anyone that has it could give it to me on here. Thanks so much.Does anyone have the recipe book 'Gary Rhodes At The Table'?
INGREDIENTS


225g / 8oz smoked haddock


250g / 9oz cod fillets


100g / 3陆oz diced raw salmon


1 lemon


1 tsp black peppercorns


1 bay leaf


1 lemon thyme sprig


150ml / 5 fl oz milk


150ml / 5 fl oz water


25g / 1 oz unsalted butter





25g / 1 oz flour


3 tbsp freshly chopped parsley


3 hard boiled eggs, roughly chopped


Salt and ground black pepper


Broccoli, to serve














For the mash


450g / 1lb potatoes, peeled and cut into quarters


Milk


Butter


Grated cheese








METHOD


In a saucepan add the cod fillets, smoked fillets, milk, water, peppercorns, lemon, bay leaf and thyme. Bring to the boil, then reduce the heat and cook for a further 8 minutes until the fish is nearly cooked. Strain, making sure to reserve the cooking liquid. Wait until the fish is cool and then skin and debone, flake into a bowl.








Melt the butter in a small pan and add the flour, stir continuously and cook for about a minute, add the milk/water mix that the fish was cooked in a bit at a time, stirring (or whisking) all the time to ensure there are no lumps, continue adding until you have made a white sauce. Add the parsley, and season with salt and pepper.


Meanwhile cook the potatoes until soft and then mash with the butter and milk, season to taste. Add the raw salmon to the cooked fish and then add the eggs, and white sauce mix together with a wooden spoon and then transfer to an oven proof dish. Preheat the oven to 200c / 400f. Spread the mash over the fish mixture ensuring it is evenly distributed, dot with some butter and sprinkle with grated cheese, cook for about 20-25 minutes until the top is golden brown and the inside bubbling. Serve immediately with some broccoli.