This is comfort food at its best, plus there are 2 of your 5 a day in this version. This is a very clever fish pie (if fish pies can be clever). The fish isn't pre-cooked. It cooks in the dill and onion infused milk in the oven, so it maintains its texture and doesn't dry out. The dill isn't optional - it really makes the dish and dried dill wouldn't work. It freezes very well as smaller individual dishes, but we’ve also made it for 6 people as one big dish. You need to fully defrost the pie before cooking.

750g sweet potato or a mix of sweet and normal potato (1:1 works well), cut into 3cm chunks

400ml milk

1 small onion roughly chopped

5 black peppercorns

Large bunch of fresh dill, 5 stalks set aside, and the remaining leaves finely chopped

3 good handfuls of fresh or frozen peas (no need to defrost)

8 raw peeled tiger prawns, without heads

750g of white fish boned and skinned cut into 2-3cm chunks. We usually do one third smoked haddock to 2 thirds unsmoked haddock

40g grated cheddar cheese combined with 40g breadcrumbs or crumbled oat biscuits as topping.

• Put milk, onion, peppercorns, and five stalks of the dill into a saucepan and bring gently to the boil. Simmer for five minutes and allow to rest, ideally for an hour or so.

• Meanwhile steam or boil the sweet potatoes or potato mixture until cooked. Mash well and keep warm

• Meanwhile put the fish chunks in either 1 large or 5-6 shallow oven proof dishes. Mix in prawns, peas and chopped dill

• Preheat oven to 200C or gas mark 7

• Sieve the milk mixture, discard the onions and dill and peppercorns,.

• Pour the milk mixture over the fish, and then gently cover with the potato/sweet potato mix.

• Place in the oven. Cooking times will vary; for individual dishes allow a total of 20-25 minutes, for one big dish allow a total of 30-40 mins. Half way through the cooking time sprinkle the cheese and breadcrumb topping to completely cover the potato/sweet potato.