500g Potatoes suitable for mashing
150g Frozen Peas
400g mixture of Chilled Smoked Haddock, Cod and Prawns
2 tbsp Freshly Chopped Flat Leaf Parsley
450ml Cowbelle Reduced Fat Crème Fraîche
Freshly Ground Black Pepper and Salt
2 tbsp freshly grated Specially Selected Parmesan Cheese
Pre-heat oven to 170°C Fan/190°C/375°F/Gas Mark 5.
Peel the potatoes, cut into even sized pieces and cook in salted boiling water for around 15 minutes or until tender.
Drain, return to the pan, add some black pepper and then mash until smooth.
Place the peas in a sieve, pour over some boiling water to thaw them, then drain thoroughly.
Remove any skin from the fish then cut the fillets into bite-size pieces.
Place these together with the prawns, peas and parsley in the base of an ovenproof dish.
Season well, spoon over the creme fraîche and stir gently to mix.
Top with the mashed potato and sprinkle over the Parmesan cheese.
Bake in the oven for around 1 hour until the pie is piping hot in the centre and the top is golden brown.