Ingredients:

2 shallots
1 tsp rapeseed oil
250g sustainably sourced, boneless white fish e.g. haddock, skin removed and cut into 3cm pieces
250g boneless salmon fillets, skin removed and cut into 3cm pieces
150g peeled raw king prawns
100g baby spinach leaves, washed (optional)
10g low fat spread, unsalted (topping)
For the sauce:
40g low fat spread, unsalted
40g plain flour
400g semi -skimmed milk
1 tbsp parsley, roughly chopped
Juice of ½ lemon
Ground black pepper
For the mashed potato:
1kg Maris Piper potatoes, peeled and cut into chunks
40g low fat spread, unsalted
100ml semi-skimmed milk

Method:

1. Preheat the oven to 180°C / Fan 160°C / Gas Mark 4
2. Start off with the mash: place the potatoes in a large saucepan, cover with cold water and bring to the boil.
3. Cook for 15 minutes, or until soft. Drain and mash the potatoes until there are no lumps! Add the spread and the milk, mashing until completely smooth. Set aside to cool.
4. Next, the fishy bit: heat the rapeseed oil in a large pan and add the shallots. Lower the heat and cook for 10 minutes, until soft. Add the garlic and cook for 3-4 minutes. Add the fish and the prawns to the pan and cook for another 3-4 minutes. Stir through the spinach leaves (if using) to wilt from the heat. Set aside.
   For the sauce: in a saucepan over a medium heat, melt the butter and add the flour, stirring continuously. Cook for 2 minutes over the heat, stirring and gradually add the milk, bit by bit to form a smooth paste. Simmer for 2 minutes, until thickened. Stir in the parsley, lemon juice and ground black pepper.
5. Add the fish mixture to the sauce and stir thoroughly.
6. Pour the fish mixture into a large oven baking dish and then spread the mashed potato on top. For an extra crispy top, use a fork to make a crinkly surface. Dot with a little low fat spread and bake in the hot oven for 30-40 minutes until golden and bubbling.
7. Serve with steamed vegetables.