Using spiralized potato instead of mash gives the classic fish pie a crispy topping. An ideal, filling family supper packed full of king prawns
- 200g frozen peas
- 3-4 large Maris Piper potatoes (about 600g) peeled, ends trimmed and spiralized into thin noodles
- 25g butter
- 25g flour
- 400ml milk
- zest and juice of 1 lemon, plus 1 lemon cut into wedges to serve
- 1 tsp Dijon mustard
- half a small pack of chives, chopped
- 100g asparagus tips, cut into thirds
- 300g skinless, boneless white fish cut into large chunks
- 150g pack raw king prawns
- 2 tbsp olive oil
MethodBring a large pan of salted water to the boil. Put the peas in a small sieve that will fit the pan. Lower and cook for 30 seconds, then lift out, run under cold water and leave to drain. Drop the potatoes into the boiling water and cook for 1 min to soften partially, then drain. Pat dry with kitchen paper and transfer to a separate bowl.
- 500g floury potato, cut into chunks
- 1 medium swede (weighing about 600g/1lb 5oz), cut into chunks
- 200g tub low-fat soft cheese with garlic and herbs
- 150ml vegetable stock
- 4 tsp cornflour, blended with 2 tbsp cold water
- 650g skinless, boneless cod, cut into large chunks
- 100g cooked peeled prawn
- 1 tsp chopped fresh parsley
- Cook the potatoes and swede in boiling water until tender (about 20 minutes).
- Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
- Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
- Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.
- 1 tbsp olive oil
- 500g beef braising steak, cut into chunks
- 1 onion, roughly chopped
- 250g pack oyster mushrooms, sliced if large
- 1 tbsp tomato paste
- 1 tbsp flour
- 100ml red wine
- 200ml hot beef stock, from a cube
- 350g potato, peeled
- 25g butter, chopped into small pieces
- Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
- Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced (about 130g)
- 1-2 sticks celery, finely diced (about 130g)
- 2 fat cloves garlic, crushed
- 400-500g braising steak
- 1 tsp ground cinnamon
- 1 low-salt beef stock cube
- 2 tbsp tomato purée
- 1 x 25g pack parsley, stalks and leaves finely chopped separately
- 1kg sweet potatoes, peeled and diced
- knob of butter
- handful grated cheddar
- Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
- Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 – 2 mins until the aromas are released.
- Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
- Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
- Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/ 180C fan/ gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
- Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/ 180C fan/ gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.