Creamy lemon fish pie

Serves 4
1kg floury potatoes
Salt and black pepper
350ml milk
130g butter, plus extra for baking
60g flour
½ tsp mustard powder
1pinch of nutmeg
750ml cream
3-4 tbsp lemon juice
1 tbsp parsley, chopped, plus extra for topping
1 tsp dill, chopped
500g boneless fish, cut into 4cm chunks
100g peeled prawns
  1. Place the potatoes in a large pot and cover with water. Add two teaspoons of salt and bring to the boil. Cook for about 20 minutes until the potatoes are soft. Drain well, then add the milk and half of the butter. Mash the potatoes until smooth, then season well with salt and pepper.
  2. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Melt the remaining butter in a saucepan over a medium heat. When the butter starts to foam, whisk in the flour for about one minute. Whisk in the mustard powder and nutmeg.
  3. Gradually whisk in the cream until smooth and thick. Season well to taste.
  4. Leave to cool slightly, then stir in the lemon juice, parsley and dill.
  5. Pour about half of the sauce into a shallow baking dish. Top with the fish and prawns, then pour over the remaining sauce.
  6. Spread the mashed potato over the filling, adding a few dots of butter on top. Bake for 25-30 minutes until the mixture is bubbling at the sides and golden brown on top.

Per serving: 524kcals, 23.4g fat (6.5g saturated), 16.8g carbs, 1.6g sugars, 60.2g protein, 1.5g fibre, 0.425g sodium


Delicate white fish benefits most from fresh, vibrant flavours like chive, dill, coriander, butter, garlic, ginger, pesto, soy sauce, fennel, capers, chorizo, white wine and parsley