Simple fish pie with two-cheese mash
1kg potatoes, peeled and cut into large chunks
150g broccoli, broken into small florets
100g frozen peas
400g fish pie mix (smoked haddock, salmon and cod or haddock chunks)
50g cooked peeled prawns, thawed if frozen
300ml tub creme fraiche
2tbsp chopped fresh parsley
3tbsp semi-skimmed milk
50g mature Cheddar cheese, grated
50g Red Leicester cheese, grated
Freshly ground black pepper
Preheat the oven to 190C/fan oven 170C/Gas Mark 5.
Cook the potatoes in gently boiling water for 20 minutes, until tender.
At the same time, cook the broccoli in gently boiling water for four to five minutes, adding the frozen peas for the final two minutes.
Drain the green vegetables thoroughly.
Tip the fish pie mix and prawns into a baking dish and add the creme fraiche and parsley.
Season with black pepper. Add the broccoli and peas and stir everything together.
Drain and mash the potatoes, then beat in the milk and season with pepper.
Stir in most of the grated cheeses. Spoon on top of the fish mixture.
Sprinkle the remaining cheese on top and bake for 30-35 minutes until golden brown.