Fish pie with pea and dill mash

Serves 2

Ingredients

375g potatoes, cut into chunks

175g leeks, thickly sliced

160g frozen peas

2 tbsp half-fat crème fraîche

Half a lemon, zested and juiced

2 tbsp chopped fresh dill

½tsp vegetable bouillon powder

100g cherry tomatoes, halved

250g skinless cod loin, cut into large chunks

50g Atlantic prawns (thawed if frozen) veg, to serve (optional)

Method

1 Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a pan of boiling water for 10minutes, with the leeks in a covered steamer over the pan. Remove the steamer, add the peas to the potatoes and cook for 10 minutes more. Drain the peas and potatoes, then mash with ½ tbsp creme fraiche, the lemon zest and juice, dill and bouillon.

2 Arrange the leeks in a shallow ovenproof pie dish (about 18 x 24cm). Add the tomatoes, cod and prawns, then dot over the rest of the creme fraiche. Spoon over the mash, then spread it lightly to the edges with a fork.

3 Bake for 30-35 mins until bubbling round the sides of the dish. Serve with veg, if you like. If you make this ahead and are cooking from cold, bake for about 10 mins longer.

● Recipe brought to you in association with BBC Good Food Magazine