Seafood pies

To make the potato topping, place the potato in a large saucepan and cover with cold water. Cover and bring to the boil. Reduce heat to medium. Cook, partially covered, for 20 minutes or until the potato is very tender.

Meanwhile, to make the filling, heat 20g of the butter in a frying pan over medium-high heat. Add the leek and mushroom. Cook, stirring occasionally, for 6 minutes or until the vegetables start to soften. Add the asparagus. Cook for 1 minute. Transfer to a large bowl. Wipe the pan clean.

Heat the oil in the frying pan over medium-high heat. Add the prawns, fish and scallop. Cook, turning occasionally, for 1-2 minutes or until lightly browned. Transfer to the bowl. Add the dill and stir to combine.

Melt remaining butter in a saucepan over medium heat until foaming. Remove from heat and stir in the flour. Place the pan over medium heat and cook, stirring, for 2 minutes or until the mixture is light golden. Remove from heat. Gradually add the wine and milk, whisking until smooth. Place over medium heat. Cook, stirring, until the sauce boils and thickens. Simmer for 2 minutes. Stir in the mustard and cheddar. Add the sauce to the seafood mixture. Stir until well combined.

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Divide the seafood mixture evenly among six 500ml (2-cup) capacity ovenproof freezerproof dishes.

Drain the potato and return to the pan. Place over medium-high heat and cook, shaking the pan, for 2 minutes or until the moisture has evaporated. Remove from heat. Add the butter and mash until almost smooth. Add the milk and stir until smooth. Use a fork to spread the potato mixture over the pies. Sprinkle with the cheddar. (To freeze, see note).

Bake in oven for 20-25 minutes or until light golden. Serve.