Creamy fish pie with parsnip crisp topping | Tesco Real Food

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 leek, sliced
• 1 garlic clove, finely chopped
• 1 ½ tbsp plain flour
• 150ml crème fraîche
• 200ml vegetable stock
• ½ lemon, juiced
• 1 tsp wholegrain mustard
• 100g baby spinach
• 1 x 390g pack fish pie mix
• 150g skinless haddock fillet, cut into bite-sized pieces
• 1 x 165g pack raw peeled king prawns
• 15g flat-leaf parsley
• ¼ x 30g pack dill, thick stems discarded, fronds chopped
• 2 parsnips (300g), skin peeled and discarded, rest peeled into ribbons