For the sweet potato mash:
- 1.4kg sweet potatoes, peeled and chopped into even pieces
- 50g butter
- Pinch of freshly grated nutmeg
- 100g mature cheddar
- Peas to serve (optional)
For the filling:
- 700g skinless haddock fillets
- 2 bay leaves
- 75g butter
- 250ml milk
- 1 Kallo French Onion Stock Cube, dissolved in 250ml boiling water
- 300g peeled prawns
- 50g plain flour
- A small bunch of flat leaf parsley, roughly chopped
- Salt and freshly ground black pepper