EASY FISH PIE

ingredients | serves 2 | time 20 minutes

100g half fat French crème fraîche • 2 tsp Dijon mustard • 260g pack cod, salmon & smoked haddock mix • 180g fresh extra large raw king prawns • 400g essential Mashed Potato • 115g pack baby spinach • 40g Swiss Gruyère or extra mature Cheddar • 160g trimmed sugar snap peas, to serve

step 1

Preheat the grill to high. Spoon the crème fraîche into a medium saucepan. Stir in 1 tsp mustard then drop in the fish and prawns. Bring to a simmer, cover and cook gently for 5 minutes or until the fish flakes easily and the prawns are pink and cooked through

step 2

Heat the mash following the pack instructions. As it heats, boil the kettle and put the spinach in a colander. Pour boiling water slowly over the spinach to wilt, then cool it under the cold tap for a few moments. Squeeze dry with your hands

step 3

Spoon the fish into a small baking dish. Stir the spinach and 25g cheese into the cream sauce, then pour it over the fish. Stir 1 tsp mustard into the mashed potato and spoon then swirl it over the fish. Scatter with the remaining cheese. Grill for 5 minutes, or until the mash is golden and serve with sugar snap peas

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