Instructions: Preheat the oven to 200C/400F/Gas 6 and preheat the grill.

1 Place the potatoes and mint in a large pan of boiling salted water and cook for 12-15 minutes until completely tender and cooked through.

2 Place the haddock in a small saute pan, season and pour in the milk.

Bring to a simmer and cook for 3-4 minutes until tender and cooked through.

3 Heat a frying pan. Add 2 tbsp olive oil to the heated pan. Crush in the garlic and cook for 30 seconds, stirring.

4 Slice the mushrooms and then tip into the pan and cook for 3-4 minutes until tender and cooked through, tossing occasionally. Season to taste.

5 Place the spinach in a steamer set on the potatoes and cook for 3-4 minutes until completely tender and wilted.

6 Pour 85ml/3fl oz cream into the mushroom mixture, stirring until well combined. Cook for another 2-3 minutes, stirring occasionally, until reduced and slightly thickened.

7 Place the bread in a blender and blitz to fine breadcrumbs. Stir them into the mushroom mixture to thicken and remove from the heat. Season to taste.

8 Pour the mushroom sauce into the bottom of a lightly buttered 1.2litre/3 pint Pyrex dish so you can clearly see the layers. Flake the fish on top in an even layer and add a layer of spinach.

9 Pour over the remaining cream and then cover with foil. Bake in the oven for five minutes.

10 Arrange the smoked salmon in a single layer on a plate and squeeze over the lemon juice. Season with plenty of black pepper and set aside for a few minutes to marinade.

11 Drain the potatoes and return to the pan. Mash to a puree, allowing the potatoes to dry out over a low heat. Beat in the butter and 120ml/4fl oz milk until you have achieved a smooth puree. Season to taste.

12 Remove the pie from the oven and add a layer of smoked salmon on top.

Finish the pie with a layer of the potatoes and run a fork over the top.

13 Grate the Cheddar on top and place under the grill for a few minutes until bubbling and lightly golden.

14 For the Tomato Coulis: Place the tomatoes in a bowl of boiling water for 15-30 seconds, then remove with a slotted spoon and peel off the skins.

15 Cut the tomatoes into quarters, remove the seeds and finely dice the flesh.

16 Put in a bowl and season generously. Chop up the mixed herbs and stir them into the coulis with a pinch of sugar.

17 Remove the pie from the grill and carefully take out a portion of the fish pie and transfer to a serving plate. Spoon around some of the coulis and serve at once.

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