Potato-topped fish pie

Instructions

1 Cook potatoes in a large saucepan of boiling water for 12-15 minutes until tender. Add peas during the last 2 minutes of cooking. Drain. Return to pan and mash until almost smooth. Add first measure of milk and stir to combine. Season to taste.

2 Preheat oven to 220°C. Heat oil in a large saucepan over a medium-high heat. Cook celery for 5 minutes until softened.

3 Add salmon, prawns and 3/4 cup milk to saucepan. Bring to a simmer. In a small bowl combine the remaining milk and cornflour. Add cornflour mixture to pan. Cook for 4-5 minutes until fish is almost cooked through. Stir in onions, dill and half the chives.

4 Spoon mixture into a medium-sized ovenproof dish. Top with mash. Spray with oil then bake for 15 minutes until golden. Sprinkle with the remaining chives.