This is a super quick fish pie that has become a firm family favourite in our house.

The cavolo nero delivers a healthy serving of iron and the fish gives us a boost of Omega3. Healthy, delicious and low fat too!

Serves: 4

750g hot mashed potato
1 egg, lightly beaten

350ml milk (plus a little extra to thin the sauce if necessary, see Chef’s Note)
240g salmon fillets, diced to 2.5cm cubes
250g cod fillets, diced to 2.5cm cubes
200g cooked, peeled prawns
2 tbsp cornflour
50g cheddar cheese, grated

200g cavolo nero, shredded
2 tbsp fresh grated Parmesan (optional)

Cook the potatoes in slightly salted water until tender enough to mash. Mash until smooth then stir through the lightly beaten egg. Season to taste.

While the potatoes are cooking heat the milk and gently poach the salmon and cod for about 3 minutes, remove with a slotted spoon and set aside.

In a small bowl mix the cornflour with 2-4 tbsp of the warm milk until smooth then return to the pan and stir over a low heat until thickened. Stir in the cheese and stir until melted then add the salmon, cod and also the prawns. Stir through, remove from the heat and keep warm.

👩🏼‍🍳 Chef’s Note; stir through a little more milk if necessary to achieve a good sauce consistency.

Preheat the grill to medium/hot.

Steam the cavolo nero for 5 minutes, then transfer to the base of a heatproof serving dish.

Pour the fish sauce over the cavolo nero then top with the mashed potato, smooth and top with grated Parmesan if using.

Grill until the top is crisp and golden.

Serve with peas or a selection of green vegetables.