Indian Inspired Fish Pie

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways and pop onto a large baking tray with the baby plum tomatoes. Sprinkle over half the garlic. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.

Drain the fish pie mix. IMPORTANT: Wash your hands and equipment after handling raw fish.

If you'd prefer to boil your broccoli, boil it in step 5 while the pie is in the oven for 3-5 mins, until tender.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the korma curry paste, curry powder mix and remaining garlic. Cook until fragrant, 1-2 mins.

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins.

Stir through the fish pie mix, peas and mango chutney. Remove from the heat. Transfer to an appropriately sized ovenproof dish.

Carefullly wipe out the (now empty) frying pan and return to medium heat.

Melt the butter (see pantry for amount), then add the mustard seeds and cook until fragrant, 1-2 mins. Remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Pour in the mustard seed butter and add a splash of milk (if you have any). Mash until smooth. Season with salt and pepper. 

Top the fish mixture with an even layer of mash, using the back of a spoon to smooth it out. Bake on the top shelf of your oven until piping hot and cooked through, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

At the same time, roast the broccoli and tomatoes on the middle shelf until tender and softened, 10-12 mins.

Once the pie is out of the oven, allow it to stand for 2 mins.