Serves 4
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  1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
  2. Place the potatoes in a pan, cover with water and add a pinch of salt. Bring to a boil over a high heat and cook for 8-10 minutes until tender. Drain well, then mash together with the butter and milk, adding salt and black pepper to taste.
  3. Heat the oil in a pan over a medium heat. Cook the onion for 6-8 minutes until soft. Add the garlic, chilli and smoked paprika and cook for 1-2 minutes longer.
  4. Stir in the tomato purée and red wine. Allow to bubble for 3-4 minutes.
  5. Add the tinned tomatoes, prawns, fish and peas and stir gently to combine. Transfer to a baking dish.
  6. Spread the mashed potato over the top of the pie. Bake for 25-30 minutes or until the top is golden brown and the edges are bubbling. Allow to sit for 3-4 minutes before dishing up.

Nutrition Facts

Per Serving: 490kcals, 13.6g fat (4.3g saturated), 58.5g carbs (9.6g sugars), 34.8g protein, 11.3g fibre, 0.395g sodium

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