Easy-to-scale cheesy fish pie with kale

SERVES 2 PREP 10 mins

COOK 45 mins EASY G uncooked

200g Maris Piper potatoes, cut into chunks

1 tbsp butter

1 tbsp flour

200ml whole milk, plus 1 tbsp ½ tsp Dijon mustard

100g cheddar, gruyère or emmental, grated

200g fish pie mix (we used a mix of salmon, haddock and prawns) 50g frozen peas

50g shredded kale

1 spring onion, finely sliced

1 tbsp parmesan, finely grated green salad, to serve (optional) 1 Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam-dry.

2 Meanwhile, warm the butter in a heavy-based pan over a low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese, and continue to stir until the cheese has melted. Fold in the fish, peas and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.

3 Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well. 4 Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.

GOOD TO KNOW calcium • vit c

PER SERVING 634 kcals • fat 37g • saturates 20g • carbs 31g • sugars 8g • fibre 4g • protein 42g • salt 1.7g