Next level fish pie recipe | Good Food

Ingredients

• 150g butter
• 1 shallot finely chopped
• 400g shell-on raw prawns peeled, heads and shells kept for stock
• 400g smoked haddock skinned and trimmed (reserve these), flesh diced into large chunks
• 1 bay leaf
• 1 star anise
• small splash Pernod (optional)
• 150ml white wine
• 1.2l whole milk
• 1 tsp vegetable bouillon powder or 1 vegetable stock cube
• 60g plain flour
• 200ml low fat crème fraîche
• 400g skinless white fish fillet, diced into large chunks
• 200g salmon fillet, diced into large chunks
• 2 tbsp capers drained and finely chopped
• 1 lemon juiced
• 1 ½kg King Edward potatoes
• 4 eggs (optional)
• gruyère or medium cheddar
• 40g pack ready salted crisps
• spinach peas or watercress, to serve