A must-try for seafood lovers, this veggie-packed creamy prawn pie recipe is ready in less than an hour.
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Preheat oven to 200ºC. Place the potato and sweet potato in a large saucepan and cover with water. Bring to a boil over high heat and cook, uncovered, for 10 mins or until potato is tender. Drain and return to pan. Use a fork to mash until smooth.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add leek and garlic and cook, stirring, for 5 mins or until leek softens. Add asparagus, broccolini, stock cube, evaporated milk and 1 cup (250ml) water. Bring to a simmer. Combine the cornflour with 1 tbs of water in a small bowl. Add cornflour mixture to leek mixture and simmer, stirring, for 2 mins or until sauce thickens. Add the prawns and stir for 2 mins or until prawns change colour and curl. Add the lemon zest and half the thyme and stir to combine. Stir in lemon zest and half the thyme.
Divide prawn mixture among four 2-cup (500ml) capacity ovenproof dishes. Top with the potato mixture. Place on a large baking tray and bake for 15 mins or until potato is golden and prawns are cooked through. Sprinkle with remaining thyme to serve.