50g/2oz lactose free butter, plus 25g/1oz for dotting on top of the pie
1 tbsp olive oil
3 tbsp gluten free or rice flour
salt and white pepper
100g/3½oz raw shrimp
1 tbsp finely chopped parsley
1 lemon, zest only
Preheat the oven to 190C/375F/Gas 5. Cut the potatoes into 5cm/2in chunks and boil until soft. Drain and mash with the lactose free butter, cream and warm milk. Season with salt and white pepper. Set aside and keep warm.
Heat the lactose free milk in a large pan, add the smoked haddock and cod.
Add the bay leave and cloves into the pan with the lactose free milk and fish. Bring the milk up to the boil. Reduce the heat and simmer gently for 6-7 minutes.
Remove the fish from the pan, and set aside to cool slightly. Keep the lactose free milk in the pan. Add the rice or gluten free flour to the leeks and stir well to combine.
Fry for one minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened.
Taste the sauce for seasoning, and add more salt or pepper if necessary. Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce.
Add the raw shrimp and chives to the mixture. Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking).
Spoon the fish mixture into the bottom of the ovenproof dish. Sprinkle fresh chopped parsley and grated lemon zest over the top.
Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25-30 minutes, or until golden-brown and bubbling.