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Essential Sweet PotatoesTypical weight 294g
Typical weight 294gItem price
38p each est.Price per unit
13p/100gThis pie's flavour-packed crust gets its vibrant colour frompeas – a tactic once tried, you're guaranteed to repeat. Serve with wholegrain mustard and pickles, if you fancy.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the potatoes and celeriac in a large saucepan of salted water. Partially cover with a lid, bring to the boil and cook for 15 minutes. Carefully put the eggs on top, cover and boil for a further 5 minutes. Use a slotted spoon to transfer the eggs to a bowl of iced water and cool completely. Add the peas to the pan, cover and bring to the boil. Drain, steam dry for 5 minutes, then mash with 30ml milk. Season and set aside.
Meanwhile, put the bay leaves, fish pie mix and prawns in a large frying pan. Pour over the remaining 300ml milk, partially cover with a lid and bring to a simmer; cook for 2-3 minutes. Remove from the heat, leave to cool slightly, then transfer the fish to a plate. Strain the milk into a measuring jug. You want 300ml of liquid, so top up with more milk if needed. Preheat the oven to 180°C, gas mark 4.
For the sauce, melt the butter in a pan until foaming. Add the flour and stir to make a thick paste. Cook, stirring, for 2-3 minutes until golden. Remove the pan from the heat, then gradually add the poaching milk, beating until combined between each addition. Simmer over a medium heat for 5-7 minutes, stirring constantly, until thickened. Mix in the lemon zest and juice and crème fraîche; season.
Peel the eggs, quarter and scatter into a medium-large baking dish with the fish and prawns. Pour over the sauce and top with spoonfuls of the mash, spreading evenly to cover. Press gently all over with the back of the spoon to create a scalloped effect. Put on a baking tray and bake for 30-40 minutes, until bubbling with a lightly browned, verdant green crust, the prawns are opaque and the fish flakes easily.
Why It's Good For You
Peas are a great source of fibre. As well as adding colour to the mash, they contain B vitamins and vitamin C, which support a healthy immune system. Celeriac, a starchy root veg, contributes to your 5 a day.
Typical values per serving when made using specific products in recipe
Energy | 2,136kJ/ 509kcals |
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Fat | 18g |
Saturated Fat | 8.4g |
Carbohydrates | 39g |
Sugars | 13g |
Fibre | 9.6g |
Protein | 43g |
Salt | 1.1g |
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Item price
38p each est.Price per unit
13p/100g0kg added
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£1.50Price per unit
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£2.95Price per unit
49.2p each0 added
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£1.20Price per unit
£1.66/kg0 added
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Quantity of Essential British Free Range Whole Milk 4 pints in trolley 0
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£1.55Price per unit
68.2p/litre0 added
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Quantity of Cooks' Ingredients Bay Leaves in trolley 0
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£1.60Price per unit
£5.34/10g0 added
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£6.00Price per unit
£15/kg0 added
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Quantity of Waitrose Extra Large Raw King Prawns ASC in trolley 0
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£3.75Price per unit
£22.73/kg0 added
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Quantity of Essential Unsalted Dairy Butter in trolley 0
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£1.90Price per unit
£7.60/kg0 added
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85pPrice per unit
56.7p/kg0 added
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Quantity of Cooks' Ingredients Unwaxed Lemons in trolley 0
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£1.70Price per unit
42.5p each0 added
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Quantity of Essential British Free Range Semi Skimmed Milk 4 pints in trolley 0
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£1.55Price per unit
68.2p/litre