For fish pie, you will need:

400g skinless cod fillet, cut into 2cm cube chunks
200g skinless salmon fillet, cut into 2cm cube chunks
100g raw prawns, shells removed
1 kg white potatoes, peeled and cut into large chunks
100g butter
900ml milk
100g cheddar cheese, thinly sliced
3 tbsp plain flour
1 tsp chopped parsley
salt and pepper

(serves 4)

In a large pan of boiling water, boil the potatoes for 20 minutes until soft. Drain, add 200ml milk and 30g butter and mash with a vegetable masher until smooth. Add salt and pepper to taste. Keep warm.

In a saucepan, melt the rest of the butter over medium heat. Add the flour and stir thoroughly. Add the rest of the milk, little by little and stirring all the time, until the mixture is hot and thickens.

Add the fish and prawns, turn up the heat a little, and allow to cook for 2 minutes without stirring. Turn down the heat again and remove the fish and prawn the the sauce, to arrange at the bottom of a 2-liter oven-prrof pie dish.

Add parsley, salt and pepper to the sauce mixture and stir well. Pour over the fish and prawns. Using a fork, transfer the mashed potato in fork-sized clumps to cover the fish and sauce in the pie dish and combining the clumps by swirling the fork horizontally over the top in a light motion, sealing in the sauce completely. Arrange the cheese slices over the top and bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the cheese is slightly brown. Serve.