SERVES: 6

METHOD

Step 1
Preheat oven to 200ÅãC (180ÅãC fan-forced) and lightly grease 1 large ovenproof dish or 6 individual ovenproof dishes and place on a baking tray.

Step 2
Place potatoes in a large saucepan covered in cold water and bring to the boil. Cook for 30 minutes or until tender and cooked through. Drain and set aside until required.

Step 3
For the bechamel sauce, melt butter in a medium saucepan over a medium-low heat. Add garlic, leek and carrot, stirring until well coated. Cover and cook for 10 minutes until carrot is tender. Add flour, stirring until well coated, increase heat to medium. Add milk, stirring continuously until mixture thickens and sauce becomes smooth. Add mustard, parmesan, lemon juice, zest, chives, dill, salt and pepper, stirring to combine. Remove from heat.

Step 4
For the filling, place cornflour, salt and pepper together in a clean bag before adding fish and prawns, tossing until well coated. Add fish mixture to bechamel sauce with smoked salmon, spinach and peas, stirring gently to combine.

Step 5
Gently crush cooked potatoes on a clean chopping board using the back of a wooden spoon.

Step 6
Spoon pie filling mixture into a large oven proof baking dish or 6 individual dishes and top with crushed potato. Spray with oil before placing tray in preheated oven. Cook large pie for 40 minutes and individual for 30 minutes, sprinkling parmesan over potato for the final 15 minutes of cooking time.

To serve, garnish pie tops with chives and dill.

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