Fish Pie Request

One of my new colleagues has decided to cook Fish Pie this evening. There are a million recipes for this dish and when it comes to comfort food this is right up there with Toad in the Hole. Fish and potato is a magnificent combination - just think about a well made Fishcake or Fish and chips for that matter!
Fish Pie is one of those dishes (like Spaghetti Bolognaise and Beouf Bouginogne) where everyone believes that they have the definitive version - the truth, of course, is that there is no definitive version only your version. So, for what its worth, here's mine:

Fish Pie

Small lump of white fish (Cod, Haddock, Pollock, Coley - whatever really).
Small lump of salmon.
A handful of prawns (North Atlantic and sustainable please - cooked or uncooked is fine, make sure they are defrosted).
Half a dozen large florets of Broccoli.
Couple of glasses of White Wine (or Cider).
Couple glasses of double cream.
Salt and Pepper
Two or three large floury potatoes
Little bit-o-butter

Peel and boil the potatoes. For the last 5 minutes of the potato boiling, steam the broccoli above the potato pan and then refresh under fast flowing water. When the potatoes are soft and tender mash them with the butter. Place aside both the broccoli and the mash. (Incidentally I use a whisk to do my mash - it seems to add a little volume and smoothness). Heat a pan with a glass of water and the white wine. When boiling add the white fish and salmon to poach (the time will depend on how chunky your fish is). When both fish are just becoming opaque take them out and allow them cool aside. Reduce the liquid in the pan until it is about half the volume then add the cream and gently boil to make a medium thick sauce.
Flake the fish, break up the broccoli into small florets and mix together in the bowl you plan to serve it all in with the prawns.
Pour in the seasoned sauce and smear the spuds over the top. Prettify the top if you must or even add a little cheese. Pop into the oven and bake till crisp and brown on top and bubbling underneath. Serve in bowls with a glass of the white wine you used earlier.