Australian Women's Weekly columnist Julie Goodwin demonstrates how to make a seafood pie topped with golden mashed potato using a béchamel sauce base with mustard and fresh dill. The recipe features ling and prawns but can be adapted with various seafood options including smoked fish, tinned tuna, scallops or mussels. The dish requires approximately 30 minutes of baking and can alternatively be topped with puff pastry instead of mashed potato.

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