Simple fish & prawn pie with lemony spinach

Name: Simple fish & prawn pie with lemony spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 200 ml pot half fat French crème fraîche; 1 tbsp Dijon mustard; 260 g packs fish pie mix; 165 g pack extra large raw king prawns; 400 g packs Essential Mashed Potato; 20 g pack dill, leaves roughly chopped (optional); 80 g grated Swiss Gruyère, or extra mature Cheddar; 120 g baby spinach; 1 lemon, juice, to serve

A speedy fish pie for busy days. This recipe makes use of crème fraîche instead of a white sauce, taking away most of the usual prep time. Get it under the grill, dress the spinach, and you’re in business.

0 out of 5 stars(0) Rate this recipe

Gluten freeHealthy

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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.

200ml pot half fat French crème fraîche
1 tbsp Dijon mustard
2 x 260g packs fish pie mix
165g pack extra large raw king prawns
2 x 400g packs Essential Mashed Potato
½ x 20g pack dill, leaves roughly chopped (optional)
80g grated Swiss Gruyère, or extra mature Cheddar
120g baby spinach
1 lemon, juice, to serve

Preheat the grill to high. Spoon the crème fraîche into an ovenproof frying pan, or baking dish (see tip). Stir in 2 tsp mustard, then add the fish pie mix and prawns. Bring to a simmer, cover and cook gently for 5 minutes, or until the fish flakes easily and the prawns are pink and cooked through.
Heat the mash in the microwave according to pack instructions, then stir ½ tsp mustard and a little of the dill, if using, into each pack.
Fold the remaining dill, if using, and 50g cheese into the fish and cream sauce. Spoon the mash on top and swirl it over with a fork. Scatter with the remaining cheese. Grill for 5 minutes, or until the mash is golden.
Serve with the spinach, seasoned and dressed with generous squeezes of lemon juice. Add some boiled cooled peas to the salad for an extra veg boost, if liked.

Cook’s tip

If you don’t have a suitable pan, use a large saucepan, then lift the fish to a large baking dish (or smaller dishes). Stir in the cheese and dill and follow as above. If the weather is warming up, try serving the creamy fish and sauce mix folded through fresh pasta, which only takes a few minutes to cook and saves putting the grill on. Fold a few handfuls of the spinach through, and add a squeeze of lemon.

Typical values per serving when made using specific products in recipe