Fish pie with herby cauliflower mash
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Who doesn’t enjoy a fish pie? It’s a classic dish that’s loved by all, and it’s made even better by a flavourful, cauliflower mash topping.
Ingredients
Cauliflower, Raw
1 whole, cut into florets
Half fat Cheddar cheese
150 g, coarsely grated
Chives, Fresh
1 tablespoon(s), snipped
Parsley, fresh
2 tablespoon(s), finely chopped
Skimmed Milk
500 ml
Fish pie mix
450 g, We used Sainsburys
Low Fat Spread
30 g
Garlic
1 clove(s), crushed
Dijon Mustard
2 teaspoon(s), level
Plain White Flour
25 g
Prawns, Raw
180 g
Peas, fresh or frozen
100 g, frozen
Broccoli, raw
4 portion(s), medium, tenderstem, to serve
Instructions
1
Cook the cauliflower in a pan of boiling water for 8 minutes, then drain and mash until smooth. Season well, then stir in 30g of the cheese and half of the herbs and set aside. Preheat the oven to 190°C, fan 170°C, gas mark 5.
2
Put the milk and fish pie mix in a large pan, bring to a gentle simmer and cook for 4 minutes. Transfer the fish to a plate using a slotted spoon, and reserve the milk.
3
Melt the spread in the pan over a medium heat and stir in the garlic and mustard. Add the flour and cook for 2 minutes. Gradually whisk in the reserved milk, bring to a simmer and cook for 2 minutes until the sauce is thick enough to coat the back of a spoon. Season to taste. Add 90g of the cheese, the fish pie mix, the prawns, peas and the remaining herbs. Cook, stirring, for 1 minute, then pour the mixture into a 2.5-litre baking dish and top with the cauliflower mash. Sprinkle over the remaining cheese and bake for 25 minutes, until golden and bubbling. Serve with the broccoli on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.