Cut up vegetables excluding broccoli. Ideally thinly sliced.

Break broccoli head into smaller florets. Boil a pan of water. Boil broccoli until soft enough for mashing later.

Heat a large frying pain. Use oil if desired. Fry Rainbow trout fillets. Once cooked, place in large casserole dish suitable for oven. Flake into pieces around 2 to 5cm size. Do not make too small as you want to keep the texture of fish chunks.

Cook the raw prawns. Once cooked place in casserole dish.

Cook the fish pie mix. Once cooked place in the casserole dish.

In a large bowl combine the mash potato, drained cooked broccoli, butter and a dash of cream if desired.

Mix mash potato mixture until well combined. Set aside for later.

Add butter and oil to large frying pan. Fry sliced vegetables until golden brown. Once cooked add to casserole dish.

Add baby spinach and frozen beans or peas to casserole dish. Preheat the oven to 180c fan oven (200c non fan or gas mark 6).

Add herbs, creme fraiche and cream/ milk to casserole dish. Mix so evenly combined but do not over mix so that the fish remains in a chunky form. Season with salt and black pepper.

Once fish mixture mixed. Top with the mash potato mixture and smooth the top with a large spoon. Add a few knobs of butter to help crisp up the topping in the oven.

Once oven preheated. Place fish pie in the middle of the oven for 25 to 30 mins. If top does not crisp up, use the grill in your oven for 2 to 5 minutes. I served my fish pie with steamed sweet cauliflower and sautéed samphire with a squirt of lemon juice.