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.
Creamy King Prawn & Dill Fish Pie
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.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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.)
Nutritional Information
Calories: 472
Protein: 28g
Carbs: 64g
Fat: 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
Nutritional Information
Calories: 721
Protein: 34g
Carbs: 117g
Fat: 13g
Creamy King Prawn & Dill Fish Pie
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.
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Cooking Instructions
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
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