Fish Pie

Preheat the oven to 200°C.
Peel the potatoes 1 kg and cut into 2cm chunks, then cook in boiling salted water for ⏲️ 12 minutes, or until tender.
Peel the carrots 2 . Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, alongwith the celery 2 sticks and cheese 250 g.
Switch to the fine side of the grater, and grate in the lemon 1 zest.
Slice the salmon 300 g and smoked haddock 300 g into bite-size chunks and add to the tray with the raw peeled king prawns 125 g.
Squeeze over the lemon juice, drizzle lightly with olive oil and add a good pinch of sea salt and black pepper.
Roughly chop and add the baby spinach 250 g.
Mix everything together really well.
Drain the potatoes, and return them to the pan.
Drizzle with a couple of good lugs of olive oil some and add a pinch of salt and pepper, wholegrain mustard 150 g, then mash until nice and smooth.
Dot and spread the mash evenly over the top of the fish and grated veg.
Bake in the oven for ⏲️ 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.