Prawn & potato pie
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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

  1. 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.

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