Simple fish pie

Serves 2

Ingredients:

• 500g potatoes, peeled and cut into 2-inch cubes.

• Extra virgin olive oil (EVOO)

• 1 small leek, thinly sliced

• 1 small carrot, chopped into very small pieces

• 1/2 cup thick coconut yogurt (Cocos)

• 2 tbsp lemon juice

• 1 tsp Dijon mustard

• 1.5 cups of fresh spinach

• 1/4 cup frozen peas

• 2 salmon fillets, skin off, cut into 2 inch chunks

• 2 tbsp fine chopped parsley

Instructions:

1. Preheat the oven to 350 dc.

2. Boil the potatoes in large pan, with a pinch of salt, under tender (around 10 minutes). Drain and steam dry. 

3. Roughly mash the potatoes with 1 tbsp EVOO - the mash should be chunky rather than smooth. Set aside.

4. Heat a little EVOO in a frying pan over a medium heat and sauté́ the leeks and carrots until soft. 

5. Stir in the coconut yogurt. 

6. Remove from the heat and whisk in the lemon juice, mustard, and sea salt and black pepper seasoning. 

7. Fold in the spinach and add the peas, fish and parsley.

8. Arrange the mixture in the bottom of a casserole dish. Cover the mixture with the roughly mashed potato.

9. Drizzle the potato topping with a little EVOO and bake in the oven for 20 minutes until bubbling, and the fish cooked through.  Remove for the oven, garnish with parsley and serve with steamed greens.