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 unwaxed lemon
- 2 carrot
- 4 large potatoes
- 2 leek
- 1 head of broccoli
- 1 tbsp cornflour
-
1 tbsp Dijon mustard (Mustard)
-
400 x king prawns (Crustaceans)
-
20g extra mature cheddar cheese (Milk)
-
80g Soft Cheese (Milk)
Crustaceans, Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 78Kcal | 427Kcal |
| 328kJ | 1788kJ | |
| Fat | 2.7g | 15g |
| of which saturates | 1.0g | 5.3g |
| Carbohydrates | 9g | 50g |
| of which sugars | 2.0g | 11g |
| Protein | 4.6g | 25g |
| Salt | 0.33g | 1.8g |
| Fibre | 1.4g | 7.6g |
King Prawn Fish Pie with Potato Carrot Mash & Broccoli
A comforting family fish pie, the Mindful Chef way. Buttery responsibly-sourced king prawns are the basis for the creamy filling, also starring sweet leek, swirls of soft cheese, and sharp cheddar. Top with a fluffy potato & carrot mash. Dish up alongside grilled broccoli. And for little foodies, serve the carrots as crudités on the side, so they can explore at their own pace. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium frying pan, a medium ovenproof dish, a grater, a peeler, a sieve, measuring jug & a masher
Time to prep
- Dice the carrots into 1cm chunks (make it kid friendly: leave the carrot out of the mash, cut into batons and serve as crunchy crudités on the side). Peel and dice the potatoes into 2cm chunks
- Add both to the saucepan of boiling water and simmer for 15-18 mins, until soft, then drain and add back to the pan
- Meanwhile, slice the leeks into 1/2cm half-moons. Cut the broccoli into small florets. Finely grate the cheese
- Dissolve the cornflour in the jug with 50ml cold water, then top up with 200ml boiling water
Make the filling
- Heat the medium frying pan with 1 tsp olive oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened
- Turn up the heat to medium-high, then stir in the cornflour mixture and mustard and bring to a boil
- Drain the prawns, add to the pan and simmer for 7 mins, stirring frequently, until the prawns are cooked through. Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Return the carrot and potato to the pan and mash with 1 tbsp olive oil, salt and pepper
Build the pie & grill
- Turn the grill to high (240C)
- Remove the prawn pan from the heat, then stir in the soft cheese, half the grated cheese and a squeeze of lemon juice. Season to taste
- Transfer the pie filling to the medium ovenproof dish. Top with the mash and spread evenly. Use fork to scrape lines onto the topping. Sprinkle with the remaining grated cheese
- Add the broccoli to one side of the foil-lined tray. Drizzle with 2 tsp oil and season with salt and pepper. Add the pie alongside. Grill together for 8-10 mins, until golden (make it kid friendly: add the broccoli to a medium saucepan of boiling water and boil for 3-4 mins instead)
Plate up
- Leave the pie to stand for 2-3 mins, then serve onto plates, with the broccoli alongside. Garnish with the remaining lemon, cut into wedges
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