Curried Fish Pie

Preheat your oven to 220°C.

Peel and quarter the potatoes. Tip into a large saucepan of cold salted water and bring to the boil. Once boiling, cook for 10-15 mins until mashable.

Meanwhile make the curried sauce. Thinly slice all the spring onions (green and white parts). Finely grate the ginger and garlic. Place a medium saucepan over a medium heat, add 50g of butter in and let it melt. Once melted, add half the spring onions and all the ginger and garlic. Fry, stirring, for 1 min. Spoon in the curry powder and flour, and fry for a further minute

Gradually pour in the coconut milk, whisking as you go to keep the sauce lump-free. Bubble the sauce away for 5 minutes until nice and thick. Season to taste with salt and black pepper. Add the baby spinach, turn off the heat and set aside to wilt.

Come back to the potatoes. Drain them in a colander and steam dry. Tip them back into their saucepan and mash. Melt the remaining butter in a small frying pan over a medium heat. Add the cumin and mustard seeds and fry for 30 seconds until the mustard seeds begin to pop. Pour the flavoured butter into the mash, add the remaining spring onions and mix well. Season with salt and black pepper.

Divide the fish pie mix, prawns and peas evenly over the bottom of a medium pie dish. Mix the spinach into the sauce then spoon over. Top with the spiced mash, using a fork to rough up the top and edges.

Bake in the oven for 25 mins until piping hot. Preheat your grill to high. Slide the pie under the hot grill for 5 mins until the mash is a little crisp and golden. Serve at the table and let people help themselves