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Jamie says: "I’ve used baby potatoes in my topping to revamp this comfort food classic." See method
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Preheat the oven 200°C/400°F/gas 6. Scrub the potatoes and cook in a large pan of boiling salted water for 15 minutes, or until cooked through. Put 3 tablespoons of oil into a large shallow ovenproof casserole pan on a medium-low heat, then stir in the flour. Cook for 1 minute, then gradually pour in the milk, whisking continuously, until you have a smooth sauce. Coarsely grate in the cheese, then stir in the frozen carrots and frozen spinach. Season to perfection, then simmer on a low heat for 8 minutes stirring continuously, until the spinach defrosts
Drain the potatoes and leave to steam dry. Remove the pan from the heat, then stir in the prawns, fish pie mix and mustard.
Mash the potatoes with 1 tablespoon of oil and a pinch of sea salt and black pepper, then spoon on top of the creamy fish filling. Bake for 30 minutes, or until golden and bubbling. Serve with a lovely dressed green salad, if you like.
Meal prep tip: You could make this the night before and keep it in the fridge ready to cook, or portion up and stash in the freezer for an easy meal solution for another day.
Freezing and defrosting guidelinesOnce the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
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