Fish Pie with Edamame & Parsley Mash

This is the sort of dish that when it hits the table you need to be quick. So quick that in this case I didn’t get a photo before it was demolished - but trust me it’s worth taking the risk on this veg heavy twist on your trad fish pie.

Ingredients

Serves 6

• 1.2kg potatoes (sweet potatoes work too)

• 350g leeks, chopped into 2cm pieces

• 1 tbsp dijon mustard

• 320g frozen edamame

• 4tbsp crème fraiche

• 4 tbsp chopped fresh flat leaf parsley

• 1 lemon, zested and juiced

• 1 tsp dried oregano

• 200g tomatoes, halved

• 100g kale, finely chopped

• 600g skinless fish - your choice

Method

1. Heat oven to 200C/180C fan. Cook the potatoes in a pan of boiling water for 10 mins. Place the leeks in a large saucepan with a small amount of water, place a lid over the top and gently steam till cooked.

2. After 10 minutes, add the edamame to the potatoes and cook for 10 mins more. Drain the edamame and potatoes, then mash with 2 tbsp crème fraîche, dijon mustard, the lemon zest and juice, parsley and dried oregano. Season well with salt and pepper.

3. Arrange the leeks in a shallow ovenproof pie or glass dish. Add the tomatoes, kale and fish, then dot over the rest of the crème fraîche. Spoon over the mash, then spread it lightly to the edges with a fork.

4. Bake for 30-35 mins until bubbling round the sides of the dish.