Creamy fish pie

Ingredients

• 1kg potatoes, peeled and cut into chunks
• 1 onion (large), chopped
• 250g Garlic & Herbs Extra-Light Soft Cheese
• 320g fish pie mix
• 190g coldwater prawns
• 1 tbsp fresh parsley, chopped
• 50ml semi-skimmed milk, (optional)
• 1 tbsp olive oil
• 100ml vegetable stock
• 1 tbsp cornflour

Method

1. Preheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 10-15 minutes until cooked through. Drain and mash, adding a little milk if you wish. Season with salt and pepper.
2. Meanwhile, heat the oil in a large saucepan and gently cook the onion for 5-10 minutes, until softened. Add the soft cheese and the stock and combine well.
3. Blend the cornflour with 2 teaspoons of cold water and stir into the sauce. Cook for a few more minutes until thickened. Add the fish pie mix and cook for 2 minutes before stirring in the prawns and parsley.
4. Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hot.