You will need
For the mash topping
• 1 ½kg Rooster potatoes, peeled
• 200ml double cream
• 50ml milk
• 50g grated cheddar
• 50g grated parmesan
For the fish pie mix
• 100g butter butter
• 3 leeks, thinly sliced
• ¼ tsp ground nutmeg
• 1½ tbsp wholegrain mustard
• 200ml double cream
• ½ small bunch chives , chopped
• ½ lemon, zested and juiced
• 125g skinless smoked haddock, cut into large chunks
• 125g skinless salmon, cut into large chunks
• 125g raw king prawns
• This humble pie is ideal to cook in advance and tastes great reheated the next day
• Heat the oven to 200C/180C fan/gas 6. Bring a saucepan of water to the boil and add your peeled potates. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
• While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season, nutmeg and mustard. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat and add the chives along with the lemon juice and zest. Taste for seasoning.
• Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.