Its hearty & smokey, this fish pie is ultimate comfort food!
1kg floury potatoes, cut into chunks
150g butter
750ml whole milk
50g plain flour
2tsp dijon mustard
150ml double cream
150g baby spinach
200g peeled atlantic prawns
600g undyed smoked haddock, skinless and boneless, cut into large chunks
600g firm white fish, skinless and boneless, cut into large chunks
1½ tbsp capers, drained
25g bunch fresh flat leaf parsley, finely chopped
30g gruyère or mature cheddar, grated
Sea salt and freshly ground black pepper