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.
Serving size
Ingredients
Ingredients
- 1 onion
- 4 carrot
- 1 handful of fresh dill
-
2 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 large potatoes
- 1 unwaxed lemon
-
200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 tbsp cornflour
-
360g raw peeled king prawns (Crustaceans)(King prawn (99%), Salt)
- 150g peas
- 160g baby spinach
Allergens
Contains:
Mustard, Nuts, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 78Kcal | 500Kcal |
| 325kJ | 2091kJ | |
| Fat | 2.4g | 16g |
| of which saturates | 0.4g | 2.4g |
| Carbohydrates | 10g | 63g |
| of which sugars | 2.6g | 17g |
| Protein | 4.1g | 27g |
| Salt | 0.23g | 1.5g |
| Fibre | 1.8g | 12g |
High protein
1/3 daily fibre
Low sat fat
Creamy King Prawn & Dill Pie
Reimagine your classic fish pie with juicy king prawns. Create a delicious fish pie sauce with Dijon mustard and dill. Serve vibrant carrots on the side for a veggie boost!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a peeler, a sieve, a masher, 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 of boiling water. Simmer for 18-20 mins, until soft, then drain
- Return to the pan and mash with 1 tsp oil and a pinch of salt and pepper
Prep time
- Cut the carrots into 1cm thick batons. Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins, until soft and golden
- Meanwhile, finely slice the shallots. Finely chop the dill. Rinse the spinach
- Dissolve the cornflour in the jug with 50ml cold water, then top up with another 150ml hot water
Get your simmer on
- Heat the medium saucepan with 1 tbsp oil on medium-high heat. Once hot, add the shallot and cook for 3 mins, then add the prawns and fry for another 2 mins. Season with salt and pepper
- Add the mustard, dill, the cornflour mix and the almond cream. Zest in the lemon
- Bring to the boil and simmer for 6 mins, until the sauce has thickened and prawns are cooked through. In the final minute, add the peas and spinach to the sauce, and stir to wilt
Oven time
- Meanwhile, halve the lemon
- Season the prawn mixture with a squeeze of lemon juice and a good pinch of salt and pepper, then transfer to the ovenproof dish
- Top with the mashed potatoes. Bake for 10 mins, until golden
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the pie onto plates, with the roasted carrot alongside. Garnish with the remaining lemon, cut into wedges
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