Philly fish pie

Cook the potatoes in boiling water until soft.

Meanwhile heat the oil in a large non-stick frying pan. Add the onion and herbs and cook gently until the onion is soft but not browned.

Add the fish (but not the prawns yet) to the frying pan and heat until the fish is just cooked through. Add the Philadelphia and prawns, stir over the heat until the Philadelphia has melted and heated up to almost boiling.

Gradually add the milk to give a nice creamy sauce. Season to taste.

Spoon the fish mixture into a pre-warmed ovenproof dish. Drain and mash the hot potatoes. Use to top the fish mixture.

Sprinkle with grated cheese and place under a hot grill until the cheese has melted and browned. Serve with seasonal vegetables or a green salad.