Preheat the oven to 180C/355F/Gas 4.
For the fish pie, heat the olive oil in a pan and fry the onion, garlic and chillies for 3-4 minutes, or until softened. Stir in the crème fraîche, kidney beans, kippers, paprika, white fish, prawns and parsley, then spoon the mixture into a baking dish.
For the topping, fold the crisps into the mashed potato, then spoon over the fish pie mix, ensuring all of the filling is completely covered. Bake in the oven for 20 minutes, or until the filling is cooked through and the topping is starting to brown.
Turn the grill up to high and grill the fish pie for 4-5 minutes, or until the topping is golden-brown.
Serve the fish pie with green salad.
