humble pie

classic fish pie

Serves 4 Prep + cooking time 45 mins (plus cooling)

BECHAMEL SAUCE

50g butter
¼ cup plain flour
3 cups milk
1 tsp mild English mustard
1 tbsp finely chopped dill Juice and zest of 1 lemon Sea salt and cracked black pepper

POTATO TOPPING

6 large Russet or Dutch Cream potatoes, peeled and cut into quarters
50g butter
½ cup milk Sea salt

FILLING

250g salmon, cut into 5cm pieces
250g firm white fish, such as ling or basa, cut into 5cm pieces
250g prawns, peeled and deveined

Melt butter in a medium saucepan over medium