Rich and creamy this pie makes a great dinner party dish especially if served in individual dishes.
For the fish
For the sauce
For the crumb
- Bring a pan of water to the boil, add the potatoes and cook for 15-20 minutes until tender. Drain well and mash with the butter, stir in the milk and season with salt and pepper and set aside.
- To make the crumb, combine all the ingredients in food processor or blender and set aside.
- Preheat the oven to 200C/fan 180C/gas mark 6. To make the sauce, melt the butter in a large pan, add the shallots and bay leaf and cook over a gentle heat for 5 minutes. Add the wine and let it bubble up then simmer gently until syrupy. Stir in the flour and mustard powder to make a paste and cook for 1 minute. Remove from the heat and gradually whisk in the milk. Return to the heat and cook stirring until the sauce has thickened. Stir in the cream.
- Add the fish and cook gently in the sauce for 2-3 minutes until it just flakes. Add the prawns - cook longer if raw (sort on shoot) and cheese and warm through gently. Pour into a pie dish or individual pie dishes. Top with the potato and sprinkle over the crumb. Bake on a baking tray for 15-20 minutes until golden and cooked through. Serve with some steamed samphire or tenderstem broccoli.