Fish pie with swede & potato topping

Ingredients

• 500 g potatoes cut into chunks
• 1 medium rutabaga cut into chunks (weighing 600g 1lb 5oz)
• 200 g cheese with garlic and herbs low-fat soft
• 150 ml vegetable stock 
• 4 tsp cornstarch with 2 tbsp cold water
• 650 g filets boneless skinless cut into large chunks
• 100 g shrimp cooked peeled
• 1 tsp parsley fresh chopped

Equipment

• sauce pan
• oven
• baking pan
• wooden spoon
• grill

Directions

1. Cook the potatoes and swede in boiling water until tender (about 20 minutes).
2. Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
3. Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
4. Tip the mixture into a 1.5 litre/2 pint baking dish.
5. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely.
6. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top.
7. Serve with frozen peas or sweetcorn.