Fisherman’s pie

Serves 4

Ready in about 1 hour

4 eggs
200ml fish stock, cooled
200ml Total 0% Fat Greek Yogurt
200ml quark
A small handful each of fresh dill and flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
200g frozen chopped spinach, thawed
200g skinless and boneless cod fillets, cut into large pieces
200g skinless and boneless salmon fillets, cut into large pieces
200g raw tiger prawns, peeled Juice of ? lemon
200g baby carrots, halved
200g frozen peas
200g sugarsnap peas

For the topping:
700g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
1 large egg, beaten
100g fat-free natural fromage frais

1. Boil the eggs for 7-8 minutes and cool under running water. Peel off the shells and cut each in half.

2. For the topping, boil the potatoes for 15-20 minutes, or until tender. Drain well and return to the pan, then leave to cool slightly. Add the beaten egg and fromage frais. Season well, mash and set aside.

3. Meanwhile, preheat your oven to 200?C/fan 180?C/gas 6. Mix the stock, yogurt, quark, dill and parsley, season and set aside.

4. Put the spinach in a sieve and squeeze out any water. Transfer to a wide bowl, then add the hard-boiled eggs, cod, salmon, prawns and lemon juice. Pour over the quark mixture, season and toss well. Spoon into a deep ovenproof dish, top with the mash, then use a fork to roughen up the surface. Bake for 20-25 minutes, or until the topping is lightly golden.

5. Steam the carrots for 7-8 minutes, or until just tender, adding the peas and sugarsnaps for the last 2-3 minutes. Serve with the pie.