Fish Pie with Thin Potato Strips

• frozen peas↗200g g
• Maris Piper potatoes↗3-4 large

  (about 600g) peeled, ends trimmed and spiralized into thin noodles

• butter↗25g g
• flour↗25g g
• milk↗400ml ml
• zest and juice of 1 lemon

  plus 1 lemon cut into wedges to serve

• Dijon mustard↗1 tsp tsp
• green onion↗half a small pack of

  chopped

• asparagus↗100g g

  tips, cut into thirds

• white fish, skinless and boneless↗300g g

  cut into large chunks

• raw king prawns150g g
• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Bring a large pot of salted water to a boil. Place the peas in a small sieve that fits into the pot. Lower and cook for 30 seconds, then remove, rinse under cold water and let drain. Drop the potatoes into the boiling water and cook for 1 minute to partially soften, then drain. Pat dry with a paper towel and transfer to a separate bowl.

2. 2

   To make the white sauce, melt the butter in a large saucepan. Add the flour and cook for 1 minute. Remove from heat and slowly whisk in the milk until the mixture is smooth, then return to the heat, slowly bring to a boil while whisking constantly, and simmer 5–6 minutes until the sauce becomes very thick. Remove from heat and add the lemon zest and juice, Dijon mustard and green onion. Gently stir in the peas, asparagus and white fish.

3. 3

   Transfer the filling to a baking‑suitable dish. Toss the potatoes with olive oil, a pinch of coarse sea salt and black pepper. Spread the potato spirals over the fish pie and bake in the oven for 20–25 minutes until heated through. For a crunchy crust, place the pie under the grill for an additional 5 minutes until the potatoes turn golden.