Prawn & potato pie
By Esther Clark
A simple potato-topped seafood pie that's quick to make, using king prawns, fresh baby spinach and shop-bought cheese sauce for convenience
- Prep:10 mins
Cook:23 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 525
- fat 25g
- saturates 10g
- carbs 46g
- sugars 4g
- fibre 5g
- protein 26g
- salt 1.7g
Ingredients
- 850g white potatoes
- 2 x 350g tubs cheese sauce
- 2 x 150g packs raw peeled king prawns
- 200g baby spinach
Method
Peel and cube the potatoes. Cook in a pan of boiling water for 15 mins or until tender. Drain and mash with 4 tbsp olive oil until smooth. Season to taste. Heat the cheese sauce in a pan, stir through the prawns and spinach, and cook gently for 1-2 mins. Spoon the mixture into a medium pie dish and top with the mash. Pop under a hot grill and cook for 6 mins until golden and the filling is bubbling.
