Creamy Fish Pie with Fluffy Mashed Potato Topping

Bring 2 x pans of water to the boil, salt one. Preheat the oven to 220 degrees C.

Add the fish stock to the unsalted pan.

Peel and chop the potatoes.

Add the potatoes to the boiling water and cook for 10-12 minutes.

Prepare the dill leaves by separating them in half. Finely chop one half and keep the remaining half whole to garnish.

Thinly slice the leek, baby fennel and garlic and set aside.

Cut the white fish fillets and salmon into 2 cm pieces and set aside.

Heat oil in a large saucepan over medium heat.

Add leek and fennel. Cook stirring for 2-3 minutes, or until the vegetables have softened.

Add garlic. Cook, stirring, for 1 minute or until fragrant.

Add flour and wholegrain mustard.

Gradually add stock, stirring constantly.

Continue to cook, stirring, for 1 minutes or until mixture thickens.

Remove from heat.

Stir in salmon, prawns, white fish, dill, lemon rind and milk.

Season with salt and pepper.

Check the potatoes, if done drain the water from the saucepan.

Return potatoes to pan over low heat. Add remaining milk and butter. Mash until smooth.

Season with salt and pepper.

Spoon fish mixture into an oven proof dish.

Grate the cheese.

Top with mashed potato and sprinkle with the cheese.

Bake for 15-20 minutes, or until the potato is golden.

Sprinkle with remaining dill and serve.