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Ingredients

Serves 4-6

  • 2 large shallots
  • 2 celery sticks
  • 1 leak, washed & thinly sliced
  • 300ml milk
  • 2 bay leaves
  • A few black peppercorns
  • 250g salmon fillet, skin on and pin bones removed
  • 250g firm fish fillets (such as smoked haddock & whiting), skin on and pin bones removed
  • 200g Irish Dublin Bay prawns
  • 40g butter
  • 200g baby spinach
  • 30g plain flour
  • 120ml double cream
  • Zest of 1 lemon
  • Sea salt and freshly ground white pepper
  • Buttered peas, to serve

For the potato topping

  • 675g potatoes, peeled and cut into chunks
  • 75g mature cheddar cheese, grated
  • 25g butter

Method

  1. Preheat the oven to 180C (350F/gas mark 4).
  2. To make the topping, put the potatoes in a pan of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15– 20 minutes, until tender.
  3. Drain the potatoes and return to the pan over a low heat for 2–3 minutes to remove as much moisture as possible.
  4. Remove the pan from the heat, then mash with a potato masher until smooth. Beat in the cheese and butter and season to taste.
  5. Roughly chop one of the shallots and one of the celery sticks and place in a wide pan with the milk, bay leaves and peppercorns. Add the fish fillets, then bring to a simmer and cook for 3 minutes, until the fish is just tender.
  6. Transfer to a plate, then roughly flake, discarding the skin and bones. Strain the milk into a jug, discarding the vegetables, bay leaves and peppercorns.
  7. Heat a knob of the butter in a pan. Add fistfuls of the spinach, adding another handful as the previous one wilts down. Cook for 1 minute, then tip into a colander to drain.
  8. Add the rest of the butter to the pan. Finely chop the remaining shallot and celery and add to the pan along with the sliced leak, stirring to coat.
  9. Sauté for 3–4 minutes, then add the flour and stir over a low heat for 1 minute.
  10. Gradually add the reserved milk, beating until smooth. Simmer for 2–3 minutes, until nicely thickened. Add in the lemon zest & season to taste, then stir in the cream and allow to thicken and reduce down a little before stirring in the parsley.
  11. Layer up the flaked fish, prawns in an ovenproof dish with small mounds of the spinach and spoonfuls of the sauce. Spread the mashed potatoes on top and bake in the oven for 25–30 minutes, until bubbling and golden.
  12. Serve the fish pie straight to the table with a separate bowl of buttered peas.