Fish Pie With Saffron Mash

Peel the potatoes, cut into chunks and put into a large pan. cover with boiling water from the kettle. Bring up to a rolling boil, reduce the heat a little and cook for about 20 minutes or until the potatoes are completely soft.

Meanwhile, heat a small pan until hot, then take off the heat. add the saffron strands and leave them to toast gently in the residual heat, until cool. Tip into a small bowl and crush to a powder with a pestle or the end of a rolling pin. set aside.

While the potatoes are cooking, heat 2 tbsp pure buttery taste in a large saucepan over a medium heat. add the chopped vegetables and a pinch of salt and pepper. when sizzling, cover the pan and lower the heat. Let the veg sweat for about 10 minutes, stirring once or twice.

Add the white wine to the veg pan and let it bubble, uncovered, for about 5 minutes until most of the liquid has evaporated. stir in the flour and cook for a further 2 minutes. add the hot fish stock, stir well and bring up to a simmer. Add the harissa and cherry tomatoes and stir. Take off the heat, taste and add a little more salt and pepper if needed. set aside.

Preheat the oven to 200c/fan 180c/gas 6.

Drain the potatoes and leave to steam in a colander for a few minutes. put 3 tbsp pure buttery taste and the oat milk into the hot potato pan. Add the crushed saffron and some salt and pepper. put over a gentle heat until the pure buttery taste has melted. Take off the heat and put the hot potatoes back into the pan. mash thoroughly until smooth and golden.

Stir the fish pie mix, prawns and parsley into the veg and tomato mix and transfer to an oven dish. spoon the saffron mash on top in dollops then smooth out and shape with a fork or knife. Bake for about 30 minutes until the mash is starting to colour and the filling is bubbling up around the edges.

Serve with green veg such as broccoli or peas.