Haddock, Prawn & Crab Pie

4 large Potatoes

240g Fresh Haddock Fillets

500ml Whole Milk

80g Unsalted Butter

50g Plain Flour

1/2 Tsp Cayenne Pepper

220g Spinach, washed

150g Peas

200g White Crab

8 Spring Onions, finely sliced

165g Raw King Prawns

2 Tsp Dijon Mustard

100ml Double Cream

20g Chives, finely chopped

Set the Oven to 200 degrees C

Bake the potatoes for 2 hours, turning half way through

Allow to cool

Meanwhile, pour the Whole Milk in to a large frying pan and immerse both Haddock fillets

Bring to a boil, then immediately reduce the heat and simmer for 6-8 minutes until the fish is just cooked through

Transfer the fish to a plate and pour the milk into a jug

Melt 50g Butter in a saucepan, add the Flour and Cayenne Pepper

Cook for 2 minutes on a medium heat stirring

Gradually stir in the infused Milk

Then bring to the boil and simmer gently for 2 minutes until thickened

Reduce the heat to low and stir in the spinach, in batches, until wilted

Add to Peas, Prawns, Crab, Mustard and ½ of the Chives and Spring Onions

Stir to combine

Flake the Haddock into large chunks, then carefully fold through the sauce, taking care not to break the fish up too much

Spoon into an ovenproof dish

Cut uach Potato in half and spoon into a potato ricer

Empty contents of the ricer into a pan

Using a spatula beat in the remaining 30g Butter and Double Cream

Then stir through the remaining Chives and Spring Onions

Season to your taste

Spoon the mashed potato over the filling and spread out evenly

Use a fork to swirl patterns on the top

Place the pie onto a baking tray and bake for 25-30 minutes until the fish and prawns are cooked through and opaque, and the top is bubbling and golden.