Fish Finger Pie (adapted from This Mummy)
1/2 swede, cut into chunks
1/2 celeriac, cut into chunks
1 egg, beaten
85g Kellogs Special K, crushed
zest and juice 1 lemon
1 tsp dried oregano
1 tbsp olive oil
400g skinless white fish, sliced into 12 strips2 cans baked beans
50-100g cheese, grated
Preheat the oven to 200C.
Put the celeriac and swede in a saucepan full of water and cook for 20-25 mins.
Meanwhile, pour the beaten egg into a shallow dish. Tip the cereal onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
Dip the fish strips into the egg, then roll them in the breadcrumbs.
Put the fish fingers in the bottom of a deep ovenproof dish and bake for 15 mins.
When the fish fingers are cooked, take the dish out of the oven and pour over the cans of baked beans. Return to the oven to warm the beans through for 3-5 mins.
When the celeriac and swede is done, mash with a knob of butter and a splash of milk and set aside.
Spoon the mash over the fingers fingers and beans and top with the grated cheese.
Return to the oven and cook for about 10 mins until the cheese is melted and going golden on top.