Healthier fish and tomato pie

Instructions

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1 Preheat the oven to 200°C/fan 180°C/gas 6. Steam the potatoes until tender, then mash with the milk and olive oil until smooth. Cover and keep warm.

2 Meanwhile, spray a large frying pan with a little oil and set over a medium heat. Add the onion and celery and cook for 5 min to soften. Add the garlic and tomatoes and bring to the boil. Reduce the heat and simmer, covered, for 15 min.

3 In a bowl, mix the cornflour with 2 tablespoons water, then add to the tomato mixture with the fish and prawns. Cook, stirring, for 3 min or until thickened. Add the peas.

4 Transfer the mixture to a 2 litre ovenproof dish, then top with the mash and sprinkle over the cheese. Bake for 15–20 min until golden on top and piping hot in the middle, then divide among 4 plates to serve.