Fish Filo Pie with Steamed Greens

Steps

1. oven to 200°C. Bring a medium pot of salted water to the boil. Set aside an oven dish (measuring about 28 x 21cm).
2. Cook potatoes in pot of boiling water for about 8 minutes, until just tender. Drain and set aside. Refill pot of water and bring to a boil again. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, celery and carrot for about 7 minutes, until tender. Set aside.
3. While vegetables are cooking, melt butter in a medium pot on medium heat. Add flour and whisk for about 1 minute, until mixture turns a sandy colour. Add milk, whisking continuously for 2–3 minutes, until sauce is smooth and thick. Remove from heat.
4. Stir parsley, salt, pepper and paprika through sauce. Add cooked vegetables and potatoes to parsley sauce and stir. Gently fold in fish, then pour fish mix into oven dish.
5. Lay pastry on a clean, flat surface and very lightly brush top sheet of pastry with whisked egg. Gently scrunch up 1 sheet at a time to form a loose nest and place on top of fish mixture. Repeat this process about 6 times, until you have covered the top of pie.
6. Bake pie for 20–25 minutes, until pastry is golden. Trim ends off asparagus and green beans (if using) and dice courgette 1cm. When pie has about 5 minutes cook time remaining, cook asparagus and beans (if using) in pot of boiling water for 2 minutes. Add courgette and cook a further 1 minute, until both are bright green and tender. Drain.
7. Cut fish filo pie with a sharp knife and divide between plates. Serve steamed greens on the side.