Fish pie with shoestring potato topping - Good Food Middle East
Using spiralized potato instead of mash gives the classic fish pie a crispy topping. An ideal, filling family supper packed full of king prawns
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Cooking tools:
- Spiralizer
- Oven
- Baking dish
- Saucepan
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 200g frozen peas
- 3-4 large Maris Piper potatoes (about 600g) peeled, ends trimmed and spiralized into thin noodles
- 25g butter
- 25g flour
- 400ml milk
- zest and juice of 1 lemon, plus 1 lemon cut into wedges to serve
- 1 tsp Dijon mustard
- half a small pack of chives, chopped
- 100g asparagus tips, cut into thirds
- 300g skinless, boneless white fish cut into large chunks
- 150g pack raw king prawns
- 2 tbsp olive oil
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