Fish pie with pea and dill mash
This mash is full of flavor and contributes to your daily 5-a-day. You can also increase your vegetable portions by adding steamed tender-stem broccoli, spinach, or tender stem Broccoli.
Easy to prepare in 10 minutes, cook for 55 minutes.
375g potatoes, cut into chunks
Leeks, 175g, thinly sliced
Frozen peas 160g
2 tbsp half-fat creme fraiche
Half a lemon, juiced, and zest
Fresh dill, two tablespoons
Use 1/2 tsp of vegetable bouillon powder
100g cherry tomatoes, halved
250g of skinless cod loin cut into large pieces
50g Atlantic Prawns (if frozen, defrosted)
Vegetarian, to serve
Heat oven to 200C/180C Fan/gas 6. Cook the potatoes in a large pan with boiling water for 10 minutes. Place the leeks on a steamer and cover the pan. Add the peas and continue to cook the potatoes for another 10 minutes. Remove the steamer. Drain the potatoes and peas, then mash them with 12 tbsp of creme fraiche. Add the lemon juice and zest, dill, and bouillon.
2 Arrange leeks in an ovenproof shallow pie dish (about 18.x24cm). Add the cod, prawns, and tomatoes. Dot the remaining creme fraiche over. Spread the mash with a fork, and then spoon over the remaining creme fraiche.
3 Bake the dish for 30 to 35 minutes until the edges are bubbling. If you wish, serve it with vegetables. If baking this from cold and have made it ahead, bake an extra 10 minutes.