Fish Pie - Jay

Ingredients

1kg potatoes

1 carrot

2 sticks of celery

1 lemon

½ a fresh red chilli

4 sprigs of fresh flat-leaf parsley

300g salmon fillets, skin off, pin-boned, from sustainable sources

300g undyed smoked haddock fillets, skin off, pin-boned, from sustainable sources

125g raw peeled king prawns, from sustainable sources

olive oil

good handful of baby spinach

2 ripe tomatoes

a big glug of white wine

Optional: a couple of hard boiled eggs, peeled and chopped into quarters

Method

• Preheat the oven to 200°C/400°F/gas 6.

• Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.

• Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery.

• Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.

• Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.

• Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.

• Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.

• Dot and spread the mash evenly over the top of the fish and grated veg.

• Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top.