Salmon And Crayfish Tail Pie | Mary Berry

Ingredients

• 750g (1lb 10oz) King Edward potatoes or other floury potatoes, cut into 5cm (2in) pieces
• salt and freshly ground black pepper
• a knob of butter
• 150ml (5fl oz) milk
• For The Pie
• 75g (21⁄2oz) butter
• 1 onion, finely chopped
• 2 leeks, finely sliced
• 50g (13⁄4oz) plain flour
• 600ml (1 pint) hot milk
• juice of 1⁄2 lemon
• 2 tbsp freshly chopped dill
• 2 tbsp freshly chopped parsley
• 2 tbsp capers, drained
• 500g (1lb 2oz) skinned salmon fillet, cut into 5cm (2in) cubes
• 250g (9oz) cooked crayfish tails in brine, drained
• 75g (21⁄2oz) Cheddar cheese, grated lemon wedges, to serve
• Equipment
• 2.4 litre (4 pint) Shallow wide-based ovenproof dish