Smoked haddock and prawn fish pie

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a saucepan and cover with water, bring to the boil and cook for 15-20 minutes until very tender. Drain, then return to the pan over a medium heat for 30 seconds to dry. Mash with 40g of the butter and season to taste.
2. While the potatoes are cooking, in a large deep frying pan melt the remaining 60g butter and add the onion and leeks. Fry for 5-8 minutes, then add the garlic. Gently cook for 2-3 minutes. Add the smoked paprika, mustard powder and flour to the pan, cook for 
a minute more, then add the wine.
3. Turn up the heat and bubble for 
a minute, stirring, until the sauce has thickened. Lower the heat, then gradually stir in the milk and cream to form a thick, luxurious sauce. Taste and season.
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5. Turn off the heat, then stir in the prawns, haddock, capers, lemon juice and parsley. Spoon the filling into the dish, then top with the mashed potato and sprinkle with the grated cheese.
6. Bake for 30-35 minutes until golden and crisp and the filling is piping hot. Serve with lemon wedges for squeezing over, with steamed peas or greens.