Smoked haddock, prawn and fennel fish pies

Method

1. Heat 25g of the butter in a medium pan until melted and foaming. Add the onion, fennel and garlic and cook for 5-6 minutes, until beginning to soften. Add the flour and cook for 1 minute, until it begins to thicken. Gradually pour in the fish stock, stirring constantly with a wooden spoon. Remove from the heat and stir in the crème fraîche.
2. Season, then stir in the haddock, prawns, capers and herbs. Set aside.
3. Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 15-20 minutes, until tender. Drain well and return to the pan with the remaining butter, milk, seasoning and half the cheese. Mash well until smooth.
4. Spoon the filling into 6 x 350ml ovenproof dishes. Top with the potato and the remaining cheese.
5. Cool, then freeze (see tip) or preheat the oven to 200°C/fan180°C/ gas 6 and bake the pies for 35-40 minutes, until the topping is golden and the filling is cooked.