Peel and dice the potatoes then place in a large pan of lightly salted water. Bring to the boil and allow potatoes to cook for 15 minutes. Half way through cooking add the cauliflower to the pan and allow to cook for the remaining time. Once tender, drain and set aside.

Melt the coconut oil in the 30cm Shallow Casserole over a medium heat. Add the onion and gently fry for 5 - 6 minutes until soft. Add the ginger, garlic, chilli and finely diced stalks of the coriander, along with a pinch of salt and fry for a further 1 minute.

Sprinkle in the curry powder and turmeric and fry for a minute until all the spices coat the onions. Add the stock followed by the coconut milk and bring up to a boil. Once boiling, lower the temperature and allow to simmer for 10 minutes to thicken.

Scoop out a little of the sauce using a mug and then whisk the corn flour into the mug to make a thick paste. Add the silken corn flour mixture back into the pan and stir until thick and creamy. Stir through the maple and squeeze of lime.

Add the fish, prawns and peas, stir through the spinach to wilt slightly and sprinkle in the remaining coriander (reserving a little for serving). Remove from the heat.

To make the topping, mash together the cooked potatoes and cauliflower with the coconut cream. Season generously with salt and pepper.

Spoon the topping carefully over the fish pie mixture and make scale or wave patterns in the mash using the back of a spoon. Place in the oven and bake for 25 minutes. For an extra crisp topping, place under a hot grill for 2 - 3 minutes to brown.

Serve with fresh Asian greens.

Cook’s Notes

When making the topping, to save waste, if you have any spare cauliflower pop it in with the fish sauce.

For extra coconut crunch, sprinkle desiccated coconut over the mash potato topping before placing in the oven.

This pie can easily be made in advance and baked in the oven when ready - just remember to add 5 - 10 minutes onto your oven time if you are cooking a pie from fridge temperature.