Serving size

1 person 2 people 4 people

Ingredients

1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 unwaxed lemon
1 handful of fresh dill
2 large potatoes
2 carrot
80g baby spinach
2 shallot
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
180g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
2 tsp cornflour
80g almond yoghurt (nush) (Nuts)

(Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)

Allergens

Contains: Mustard, Crustaceans, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	69Kcal	472Kcal
	289kJ	1975kJ
Fat	1.7g	12g
of which saturates	0.3g	1.7g
Carbohydrates	9g	64g
of which sugars	2.7g	19g
Protein	4.1g	28g
Salt	0.41g	2.8g
Fibre	1.7g	12g

Ingredients

2 tsp cornflour (use half)
90 raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
2 shallot
2 carrot
11g vegetable stock powder (use half)

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
1 handful of fresh dill (use half)
80g baby spinach (use half)
1 tbsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 unwaxed lemon (use half)
80g almond yoghurt (nush) (use half) (Nuts)

(Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
2 large potatoes

Allergens

Contains: Mustard, Crustaceans, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	65Kcal	721Kcal
	271kJ	3017kJ
Fat	1.1g	13g
of which saturates	0.2g	2.1g
Carbohydrates	11g	117g
of which sugars	3.0g	34g
Protein	3.0g	34g
Salt	0.26g	2.9g
Fibre	1.8g	20g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Creamy King Prawn & Dill Fish Pie

Prep time: 20 mins

Total time: 40 mins

Cuisine: British

Food group: Shellfish

Reimagine your classic fish pie with juicy responsibly-sourced king prawns. Mashed potato meets almond yoghurt to make it extra creamy. A delicious fish pie sauce, with Dijon mustard and dill for fresh flavour. Plus, vitamin-packed carrots on the side for a veggie boost.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Bring a saucepan filled with salted water to a boil
Pull out a masher, a sieve, a peeler, a grater, a measuring jug, a medium saucepan & an ovenproof dish

Make the mash

Roughly chop the potatoes into 2cm chunks (peel optional), then add to the saucepan
Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with half the yoghurt, a pinch of salt and pepper

Prep time

Finely dice the shallots. Finely chop the dill
Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), then top up with another 100ml hot water (50ml for 1 person)
Heat the medium saucepan with 1 tbsp oil on medium heat. Once hot, add the shallots and cook for 5-6 mins, until softened

Build the dish

Add the mustard, stock powder, half the dill and the cornflour mix
Bring to a boil, then add the prawns and simmer for 8 mins. Zest over the lemon
Rinse the spinach, then add to the pan with the remaining yoghurt and simmer for 1-2 mins, until wilted and thickened

Grill time

Halve the lemon. Season the prawn mixture with a pinch of salt, pepper and a squeeze of lemon juice
Transfer to the ovenproof dish and top with the mashed potatoes. Bake for 5 mins, until piping hot
Check your prawns are cooked through; they should be opaque, firm and steaming hot

Cook the carrots & plate up

Rinse the potato saucepan, then refill with salted hot water and bring to a boil. Slice the carrots into discs (peel optional), then add to the saucepan
Boil for 4-5 mins, until soft, then drain. Return to the pan, then toss with the remaining dill, a pinch of pepper and a squeeze of lemon juice
Serve a generous portion of pie with the carrots. Garnish with the remaining lemon, cut into wedges