Serves 6
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For the filling:

For the sauce:

For the topping:

  1. Pour the milk into a large lidded pan and add the onion and bay leaf. Season with salt and black pepper. Add the fish pieces and bring to a very gentle simmer, then cover with the lid and cook for two minutes. Remove the pan from the heat and leave to stand for 5 minutes.
  2. Use a slotted spoon to remove the fish to a plate. Pour the milk through a sieve into a jug, discarding the onion and bay leaf.
  3. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the potatoes are soft.
  4. Drain the potatoes and return them to the pan. Add the butter and milk. Mash until smooth, then season to taste.
  5. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  6. To make the cheesy sauce, melt the butter in a medium saucepan. Add the flour and whisk for 20 seconds. Add the reserved infused milk gradually, whisking constantly. Simmer over a medium heat for 3-4 minutes until the sauce is smooth and thick.
  7. Stir in the grated cheese until the mixture is smooth. Stir in the peas and season with salt and black pepper.
  8. Spread half of the sauce into the base of a baking dish. Scatter half the fish fillets over the sauce. Arrange half of the prawns on top of the fish and pour over the remaining half of the sauce. Repeat these layers, finishing with the final fish and prawns.
  9. Spoon the mash over the fish mixture, spreading to the edges of the dish. Use the back of a fork to make ridges over the top and sprinkle over the cheese.
  10. Place the dish on a baking tray and bake in the centre of the oven for 25 minutes or until the top is golden-brown and the sauce is bubbling around the edges.

Nutrition Facts

Per serving: 465kcals, 17.5g fat (9.4g saturated), 64.5g carbs, 6.6g sugars, 41.9g protein, 4.7g fibre, 0.441g sodium

TO FREEZE: Assemble the pie, but do not bake. Cover tightly with a double layer of tin foil. Seal, label and freeze for up to two months. Thaw in the fridge for 24 hours, then bake as per the recipe, adding an extra 15-25 minutes to the cooking time. Ensure the pie is piping hot throughout before serving.