Quick Fish Pie

How to make it...

1. For the mashed potato topping, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and mash with 2 tbsp margarine or butter and 100ml soya. Season with salt and pepper and set aside.
2. Meanwhile, to poach the fish, pour 400ml milk into a saucepan and add the fish pie mix and king prawns. Carefully heat the milk, being careful not to let it boil over, and gently simmer for 2-3 minutes, or until the fish is cooked through. Then add the frozen peas to the pan. Remove the fish and peas, reserving the poaching milk, and set aside.
3. Melt 2 tbsp margarine or butter in another saucepan. Add the flour and a little of the reserved poaching milk and mix into a smooth paste. Gradually stir in the remaining milk, a little at a time to avoid lumps. Simmer, stirring, for 2-3 minutes, or until the sauce thickens. Season with salt and pepper.
4. Preheat the grill to a high heat.
5. Spoon the fish mixture into the bottom of an ovenproof dish and mix in the egg. Finally top with the mashed potatoes. Run the prongs of a fork over the surface of the mash to give it a rustic look. Place the fish pie under the grill for about 5 minutes or until the top is golden.
6. Meanwhile, cook the peas according to the packet instructions. Serve the fish pie with the cooked peas.