Jane’s and Jamie’s fish pie

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2 cm chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check).

Step 2

Meanwhile get yourself a deep baking tray or earthenware dish and stand a box grater in it. Peel the carrot. Great the celery, carrots and cheddar on the call side of the greater. Use the find side of the greater to grade the zest of the lemon. Finely great I’ll chop your chili. Finely chopped parsley leaves and stocks and add these to the tray.

Step 3

Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon, drizzle with olive oil and add a good pinch of salt and pepper. If you want to add any spinach or tomatoes, do it now. Mix everything together really well.

Step 4

By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good hugs of olive oil and a pinch of salt and pepper. Mash until nice and smooth, then split evenly over the top of the fish and grated vegetables. Place in the preheated oven for around 40 minutes or until cooked through, crispy and golden on top.