Fish Pie with Mashed Potatoes and Tomatoes

Fish pie is the ultimate comfort food, and there are endless directions in which you can take it: use your favourite fish or shellfish for the filling, switch up the classic mash for a mix of sweet potato or celeriac, and even add your favourite spices for a kick. This Mediterranean take on English fisherman’s pie sets tender pieces of fish swimming in a chunky, spiced tomato sauce covered with mashed potatoes.

3 large potatoes
1 knob butter
1 splash milk
sea salt
black pepper, freshly cracked
1 Tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 Tbsp. smoked paprika
red wine (20 mL)
1 Tbsp. tomato purée
cooked prawns (200 g)
1 can chopped tomatoes (400 g)
frozen peas (150 g)
fish fillets, chopped (320 g)

Preheat the oven to 375°F (190°C, Gas Mark 5).

Place the potatoes in a pot, cover with water and add a pinch of salt. Bring to a boil over a high heat and cook for 8-10 minutes until tender. Drain well, then mash together with the butter and milk, adding salt and pepper to taste.

While the potatoes are cooking; heat the oil in a pan over a medium head. Cook the onion for 6-8 minutes until soft. Add the garlic, chilli and smoked paprika and cook for 1-2 minutes longer.

Stir in the tomato purée and red wine. Allow to bubble for 3-4 minutes.

Add the tinned tomatoes, prawns, fish and peas and stir gently to combine. Transfer to a baking dish.

Spread the mashed potato over the top of the pie. Bake for 25-30 minutes or until the top is golden brown and the edges are bubbling. Allow to sit for 3-4 minutes before dishing up.

Makes 4 servings.