Preparation

1. Pre-heat the oven to 200 ̊C / fan 180 ̊C / gas mark 6.
2. Simmer the potatoes for about 20 minutes, until tender and then drain well.
3. Add the butter and milk and mash using the Cordless Hand Mixer, until smooth. Season and set aside.
4. To make the filling, pour the 400ml milk into a large pan. Add the onion and bay leaves and season with salt and pepper. Add the fish, excluding the prawns and bring to a gentle simmer and cook for 3 –4 minutes. Lift the fish out onto a plate and strain the poaching milk into a jug and reserve.
5. Make your white sauce by melting the butter in a pan, stir in the flour and cook for one minute over a medium heat, whilst stirring. Remove from the heat and add a little of the reserved poaching milk and stir until you have a smooth sauce. Continue to gradually add the rest of the milk. Return to the heat and bring to the boil, then simmer, stirring constantly, until the sauce is smooth and thick. Season with salt and pepper.
6. Wilt the spinach by placing in a colander and pour over boiling water, until wilted down. Allow to cool slightly before squeezing out all excess liquid, with your hands.
7. Layer the fish, raw prawns, eggs and spinach in a pie dish. Pour over the white sauce and top with the mashed potato. Rough up the top with a fork and dot with some extra butter.
8. Bake for 30 minutes, until the top is golden and the sauce is bubbling at the edges.