Fish Pie

Ingredients

• 1 pack frozen king prawns 240g
• 750g maris piper potatoes peeled and cut into chunks
• 1 pack fish pie mix 340g
• 3 tbsp extra virgin olive oil divided
• 1 carrot grated
• 1 courgette grated
• 15g parsley roughly chopped
• 1/2 lemon zest and juice
• 1 1/4 tsp salt plus a pinch for the beans, divided
• 1/2 tsp freshly ground black pepper
• 125g grated cheddar cheese
• 30g butter
• 100ml milk
• 30g breadcrumbs
• 1 pack fine green beans 200g, trimmed

Method

1. Heat the oven

   Preheat the oven to 200°C.

2. Defrost the prawns

   Add the frozen king prawns to a large bowl of cold water to defrost. Drain when the ice has melted.

3. Boil the potatoes

   Boil the kettle. Peel the potatoes and cut into chunks. Pour the boiled water into a pan and bring back to the boil, then salt it, add the potatoes and cook for 18–22 min until a fork slides in easily.

4. Make the fish filling

   While the potatoes are boiling, grate the carrot and courgette into a large oven dish and roughly chop the parsley. Add the fish pie mix, defrosted prawns, grated cheddar, lemon zest and juice, 2 tbsp of the olive oil, chopped parsley, 1/2 tsp black pepper and 1/2 tsp salt, then mix gently.

5. Mash and top the pie

   Drain the potatoes and leave to steam dry for a few minutes. Add the butter and milk with 3/4 tsp salt and mash until mostly smooth. Spread over the filling and level the top with the back of a spoon.

6. Bake the fish pie

   Sprinkle over the breadcrumbs. Bake for 30 min until golden on top. Push a knife into the middle to check the filling is piping hot, with the fish opaque and flaking and the prawns fully opaque.

7. Cook the green beans

   During the final 10 minutes of baking, trim the green beans, then steam or boil for 4–5 min until tender but still bright green, then drain if boiled. Drizzle with the remaining 1 tbsp olive oil and a pinch of salt.

8. Serve with the green beans

   Serve the fish pie with the green beans on the side.

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