For the mashed potatoes


1kg potatoes, peeled


50g butter


100g double cream


3 tbsp warm milk


pinch salt and white pepper



For the filling


500ml full fat milk


250g smoked haddock


200g cod fillet


100g cooked Signal Crayfish


Reserved Crayfish shells but NOT heads


1/2 tbsp Anchovy paste


10 Spring onions


3 leeks, washed and chopped


50g  Grated Cheddar cheese


1 tbsp olive oil


3 tbsp flour


salt and white pepper


1 cup of frozen peas


1 tbsp finely chopped parsley


1 tsp Ground turmeric


1 lemon, zest only 


Preparation method


Preheat the oven to 190C 

Peel and Cut the potatoes and boil until soft. Drain then mash with the butter, cream and warm milk. Season with salt and white pepper. Set aside and keep warm

Combine the milk, Turmeric and Anchovy paste together.  

Place the reserved Crayfish shells in the milk and simmer for 5 minuets 

Strain the infused milk to remove all the shells. Return the strained milk to the saucepan and discard shells 

Return the milk to the heat and bring to a simmer 

Add the smoked haddock, cod and chopped spring onions to the milk. Reduce the heat and simmer gently for 6-7 minutes 

Meanwhile, coarsely chop the leeks.

Heat the butter with the olive oil in a small frying pan and gently fry for 4-5 minutes to soften, but not brown.

Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan. 

Add the flour to the leeks and stir well to combine. Fry for one minute, stirring frequently. 

Gradually spoon in the milk from poaching the fish, heat gently until the sauce has thickened.

Taste the sauce for seasoning, and add more salt or pepper if necessary. 

Break the fish into large pieces, being careful to feel for bones and remove any skin, then fold the fish pieces into the sauce. 

Add the Signal Crayfish and frozen peas to the mixture. 

Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking) 

Spoon the fish mixture into the bottom of the ovenproof dish. Sprinkle fresh chopped parsley over the top. 

Carefully top with the cooled mashed potato. Use a fork to spread the creamy mash over the pie and create a rough texture, finish by topping with the grated cheese. 

Bake in a preheated oven at 190c for 25-30 minutes, or until golden-brown and bubbling.