Fish pie with pea and dill mash

• potatoes↗375g g

  cut into cubes

• leek↗175g g

  thickly sliced

• frozen peas↗160g g
• semi‑skimmed crème fraîche↗2 tbsp tbsp
• lemon↗½

  zest and juice

• fresh dill, chopped↗2 tbsp tbsp
• vegetable stock powder↗½ tsp tsp
• cherry tomatoes↗100g g

  halved

• skinless cod fillet↗250g g

  cut into large pieces

• Atlantic shrimp↗50g g

  (thawed if frozen)

• vegetables

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Boil the potatoes in a saucepan of boiling water for 10 min, together with the leek in a covered steamer above the pan. Remove the steamer, add the peas to the potatoes and cook for another 10 min. Drain the peas and potatoes, then mash them with ½ tbsp crème fraîche, lemon zest and juice, dill and ½ tsp vegetable stock powder.

2. 2

   Place the leek in a shallow oven‑proof pie dish (about 18 × 24 cm). Add the cherry tomatoes, cod fillet and Atlantic shrimp, then dot the remaining crème fraîche over it. Spoon the mash on top and smooth it gently to the edges with a fork.

3. 3

   Bake for 30‑35 min until bubbles appear around the edges of the dish. Serve with vegetables if desired. If you prepare it ahead and bake cold, bake for about 10 min longer.