Root vegetable and coconut fish pie recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp vegetable oil, plus 1 tsp to brush
• 1 onion, finely chopped
• 2 tsp ginger and garlic paste
• 200ml light coconut milk
• 100ml vegetable stock (made using ½ stock cube)
• 240g skinless salmon fillets, cut into chunks
• 1 x 180g pack raw peeled king prawns
• juice and zest of ½ a lime
• a large handful of chopped coriander
• 2 x 400g packs potato, carrot and swede mash
• green veg, to serve