This lighter fish pie is a comforting classic made healthier, combining tender fish, vegetables and a creamy yet balanced sauce topped with fluffy mashed potato.
Ingredients
500g swede, peeled and chopped
500g potatoes, peeled and chopped
250g low-fat soft cheese with garlic and herbs
150ml good-quality fresh vegetable stock
1 tbsp cornflour blended with 4 tbsp water
400g frozen fish pie mix, defrosted
200g frozen peas
Chopped parsley, dill or chives to garnish
Chopped parsley, dill or chives to garnish
Instructions
1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Put the swede and potatoes in a saucepan and bring to the boil. Cook for 15–20 minutes until tender, drain and mash. Season and set aside.
3. Meanwhile, put the cheese and stock in a small saucepan, whisk until fairly smooth and heat gently until melted and combined. Add the cornflour mixture and cook until thickened. Remove from the heat and season.
4. Stir the fish and peas into the cheese mixture and place in a medium ovenproof pie dish.
5. Spoon the mash over the fish mixture and bake for 25–30 minutes, or until lightly browned. Garnish with chopped herbs, if desired, and serve immediately.
Nutritional content: per serving
Calories: 409kcal
Fat: 11g
Carbs: 39g
Sugars: 8g
Protein: 34g
Source: BBC Good Food
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