BIG FISH PIE

Ingredients

500g hake fillets 500g smoked haddock or 250g haddock and 250 g salmon pieces 250g shelled, uncooked prawns 2 carrots, cooked until soft 2 sticks celery leaves 1 small bunch fresh parsley,finely chopped 1 small chilli (optional) 1 tsp pepper salt 250 ml fresh Ayrshire cream 250ml mature cheddar, grated 2 Tbsp flour for dusting the fish juice of 1/2 lemon 2 kg potatoes 250g butternut 1 knob butter a little milk

Cooking Instructions

Make sure that all of the fish is cut into small chunks and that all bones and skin are removed. Toss all of the fish into a plastic bag with the flour and shake about. Season the fish with salt and pepper and drizzle the lemon juice over it. Grate the carrot, parsley, celery, cheddar cheese, cream and chili over the top and set aside. Cook the butternut and potatoes in a pot with salted water until soft. Mash with a potato masher, add the butter, milk and seasoning and make a proper mash. Spoon over the fish and bake in the oven for 40 to 45 minutes until golden brown and bubbly.

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