Smoked haddock, cod and prawn pie

Method

1. Make the mash. Cook the potatoes in a saucepan of lightly salted boiling water for 15-20 minutes, until tender. Drain well, return to the pan and mash with the butter and milk until smooth. Season well and set aside.
2. Meanwhile, make the filling. Put the milk and bay leaves in a wide, deep frying pan over a medium heat. Bring just to simmering point, then add the haddock and cod (halve to fit in the pan, if necessary). Poach for 5 minutes, then transfer to a plate using a slotted spoon. When cool enough to handle, flake the haddock into chunks, discarding the skin and any bones. Cut the cod into bite-size pieces. Divide between 2 x 2-litre oven- and freezer-proof dishes, along with the prawns. Strain the infused milk into a large jug, discarding the bay leaves.
3. Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually stir in the infused milk and bring just to the boil, stirring constantly. Simmer for a few minutes until thickened. Remove from the heat and stir in the dill, mustard and lemon zest. Season well, divide between the dishes and gently mix.
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4. Divide the mash between the pies, peaking with a fork. Set 1 pie aside to cool ready for freezing (see freezing tip). Place the other pie on a baking sheet and cook in the oven for about 35 minutes or until turning golden and bubbling hot throughout. Serve with broccoli and carrots.