For the Mash:

1 kg (2 1/2 lb) floury potatoes, peeled and cut into chunks

1 ½ tbsp butter

3 tbsp double cream (heavy cream)

Pinch of salt and black pepper

For the Fish Pie:

600 ml (2 1/2 cups) full-fat milk

2 salmon fillets (approx. 250 g / 8.8 oz)

1-2 cod or haddock fillets (approx. 250 g / 8.8 oz)

15 king prawns (cooked or raw, deveined, approx. 170 g / 6 oz)

For the Sauce:

1 ½ tbsp butter

2 tbsp plain flour (all-purpose)

150 g (1 1/2 cups) grated mature cheddar cheese

Pinch of black pepper

To Serve:

1 tbsp chopped chives

Peas

Sweetcorn

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1. Prepare the Mash:

Place potatoes in a pan and cover with cold water. Bring to a boil, then simmer for 15 minutes until tender.
Drain and mash the potatoes with half of the butter, the cream, salt, and pepper. Set aside.

2. Cook the Fish:

Heat the milk in a large saucepan and add salmon and cod/haddock fillets. Bring to a simmer for 2–3 minutes until fish starts to flake.
If using raw prawns, add them for the last minute of cooking.
Transfer fish and prawns to a baking dish, discarding any skin. Reserve the cooking milk.

3. Make the Sauce:

Melt remaining butter in the saucepan. Stir in flour and cook for a minute on medium heat.
Gradually whisk in the reserved milk, avoiding a frothy mixture.
Remove from heat, stir in half the cheese and a pinch of black pepper until smooth.

4. Assemble the Pie:

Pour the sauce over the fish and prawn mixture.
Spoon the mashed potato over the top and spread evenly. Use a fork to create a lined pattern for extra crispiness.
Sprinkle remaining cheese on top. Bake in a preheated oven at 200°C / 400°F (fan) for 15–20 minutes, until golden and bubbling.
Garnish with chopped chives and serve with peas and sweetcorn.

Dish Size:
Ideal dish: approx. 25 cm x 18 cm x 6.5 cm (2.9–3 liters).
Other suitable options: 25 cm x 30 cm x 4 cm or 25 cm x 25 cm x 5 cm.
Reheating:
Cool leftovers quickly, cover, and refrigerate up to 1 day.
Reheat in oven at 200°C / 400°F for 20–25 minutes covered with foil; remove foil for the last 5 minutes to crisp the top.
Freezing:
Assemble pie without baking. Freeze immediately.
Defrost overnight in fridge before baking 20–25 minutes at 200°C / 400°F.
Extra Flavor Ideas:
Add a spoonful of Dijon mustard to mash for a mild kick.
Mix half sweet potatoes with regular potatoes for a sweeter, colorful topping.
Stir cooked broccoli florets into mash for extra veggies.
Crushed cheese and onion crisps sprinkled on top for a crunchy twist.
Fish Options:
Cod, haddock, pollock, halibut, or hake work well.
Replace salmon with trout for a milder flavor.
Optionally, add smoked haddock for a subtle smoky taste.