Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the mash, cook the potatoes in a large pan of boiling salted water for 20-25 minutes or until tender, then drain well.
Meanwhile, heat the butter in a pan until foaming, then throw in all of the remaining mash ingredients. Cook for 2-3 minutes or until sizzling, popping and smelling fragrant.
Mash the potatoes until completely smooth, then stir in the spiced butter and lots of seasoning.
Meanwhile, heat the vegetable oil in a pan and cook the onion with some seasoning for 8-10 minutes or until soft. Add in the garlic, ginger and chilli, and cook for 2 minutes. Stir in the mustard seeds, turmeric, cumin and plain flour, and cook for 2-3 minutes. Gradually add the coconut milk, and some seasoning, stirring until a smooth sauce forms. Simmer for 4-5 minutes or until thickened. Stir in the cod, haddock, prawns, coriander, cherry tomatoes and lime juice, then tip out into a 20 x 30cm baking dish.
Heat the oven to 190C/fan 170C/gas 5. Spoon the mash all over the pie and use a fork to rough up the top. Bake for 30-35 minutes or until crisp on top and bubbling at the edges. Serve with mango chutney.