Nathaniel’s curried fish pie
- 2 medium eggs
- 1kg Maris Piper potatoes (about 5 large potatoes), cubed
- 30g unsalted butter
- 350ml semi-skimmed milk, warmed
- 30g Asda 30% Less Fat Mature Cheese, grated
- 1tsp wholegrain mustard
- 1 leek, trimmed and sliced
- 200g frozen peas
- 1tbsp mild curry powder
- Juice 1 lemon
- 2tbsp chopped flat-leaf parsley
- 25g pack Asda White Sauce Mix
- 200g pack frozen Extra Special Raw & Hand Peeled Jumbo King Prawns, thawed
- 400g pack frozen fish pie mix
- YOU WILL ALSO NEED
- Large piping bag with a star nozzle
Preheat the oven to 200C/180C Fan/Gas 6.
Bring a large pan of water to the boil, add the eggs and boil for 7 mins. Use a slotted spoon to remove the eggs from the pan, then run under cold water. Set aside to cool completely.
Put the potatoes into the same pan of water, bring to the boil and cook for 15-18 mins until soft. Drain in a colander, return to the pan and add 20g of the butter, 50ml of the warm milk, the grated cheese and wholegrain mustard. Mix with a handheld blender until the potatoes are mashed and free from lumps.
Melt the rest of the butter in a pan and cook the leek for 5 mins until soft. Add the frozen peas and cook until thawed. Add the curry powder, lemon juice and parsley. Stir together and season with black pepper.
Make the white sauce according to the pack instructions, using the remaining 300ml milk. Add to the pan with the veg, then stir through the king prawns and the fish pie mix until combined.
Pour into a 20cm x 15cm pie dish. Shell and quarter the eggs, then arrange on top of the fish pie mixture.
Put the mash into a piping bag fitted with a star nozzle and pipe over the top of the fish mixture. Bake the pie for 30-35 mins until the top is golden brown.