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Serves 6
Takes 1 hour

  • 1kg floury potatoes, cut into chunks
  • 150g butter
  • 750ml whole milk
  • 50g plain flour2tsp dijon mustard
  • 150ml double cream
  • 150g baby spinach
  • 200g peeled Atlantic prawns
  • 600g undyed smoked haddock, skinless and boneless, cut into large chunks
  • 600g firm white fish, skinless and boneless, cut into large chunks
  • 1½ tbsp capers, drained
  • 25g bunch fresh flat leaf parsley, finely chopped
  • 30g gruyère or mature cheddar, grated
  • Sea salt and freshly ground black pepper


  1. Heat the oven to 200°C/180°C fan.
  2. Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender.
  3. Drain, then return to the pan over a medium heat for 30 seconds to dry.
  4. Mash with half the butter, 250ml milk and two thirds of the cheese.
  5. In a saucepan melt the remaining 100g butter and add the flour to the pan, cook for a minute or two more then gradually stir in the remaining 500mlmilk and cream to form a thick, shiny, sauce.
  6. Stir in the mustard and season to taste.
  7. Turn off the heat, then stir in the spinach and allow to wilt. Mix the prawns, fish, capers, and parsley into the sauce. Pour over the sauce and mix well.
  8. Top with the mashed potato, then scatter over the remaining cheese.
  9. Bake for 30-35 minutes until golden and crisp and the filling is piping hot