Curry Prawn and Green Bean Pie

• olive oil↗3 tbsp tbsp
• onion↗1

  thinly sliced

• plain flour↗40g g
• medium hot curry paste↗3 tbsp tbsp
• milk↗600ml ml
• green beans↗150g g

  cut into 3 cm pieces

• Maris Piper potatoes↗1.2kg kg

  cut into 2 cm cubes

• turmeric↗1 heaped tsp tsp
• nigella seeds↗1 tsp tsp
• raw king prawns↗300g g
• coriander½ small bunch

  finely chopped

• crème fraîche (semi‑skimmed)↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat 2 tbsp of oil in a medium saucepan. Add the onion and a pinch of salt and sauté over medium heat for 8 minutes, or until the onion becomes golden and sticky. Add the flour and curry paste to the onion and cook for 2 minutes. Remove from heat and whisk in the milk quickly, adding it in portions to obtain a thick sauce.

2. 2

   Bring a large pot of water to a boil, add the green beans and cook for 1 minute, then remove them with a slotted spoon and set aside. Add the Maris Piper potatoes to the water and cook for 5‑6 minutes, or until easily pierced with a knife. Drain the water and mash the potatoes. Add the remaining oil, turmeric and nigella seeds, then season to taste.

3. 3

   Add the raw king prawns and green beans to the sauce. Bring to a gentle boil and quickly remove from heat. Add the coriander and half‑fat crème fraîche, stir and season to taste.

4. 4

   Preheat the grill to maximum temperature. Transfer the mixture into a medium heat‑proof dish. Spread it over the potato purée and bake for 4‑5 minutes, until golden and bubbling.