Fish pie
5
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A popular family favourite, ours has a quick and light white sauce - perfect for a midweek meal.
Ingredients
Potatoes, Raw
600 g, floury, e.g. Cara, Estima, peeled and cut into large, even-size chunks
Skimmed Milk
3 tablespoon(s), hot
Ground Nutmeg
¼ teaspoon(s), level
Skimmed Milk
500 ml
Low Fat Spread
3 teaspoon(s), level
Plain White Flour
2 tablespoon(s), level
Vegetable stock cube
1 cube(s), vegetable
Dried Mixed Herbs
½ teaspoon(s)
Cod, raw
300 g, skinned and cubed
Haddock, raw
300 g, skinned and cubed
Peas, fresh or frozen
125 g, Thawed if frozen
Breadcrumbs, dried
2 tablespoon(s), natural coloured
Tomato
1 medium, sliced
Salt
1 pinch
Black pepper
¼ teaspoon(s)
Instructions
1
Boil the potatoes for 12-15 minutes until just tender. Drain and leave to dry in a colander for 5 minutes. Then mash the potatoes until smooth. (Do not use a food processor for this because the potatoes will go gluey.) Mix in the hot milk and nutmeg. Season to taste. Set aside.
2
Preheat the oven to 190°C, 170°C, Gas Mark 5. Put the milk into a saucepan with the low-fat spread and flour. Bring slowly to the boil, whisking frequently until smooth and thickened. Crumble in the stock cube and mix in the herbs. Season to taste.
3
Drop the fish cubes into the sauce and mix in the peas. Then pour this into a shallow ovenproof pie dish. Spoon over the potatoes in dollops and then smooth them out with a fork so that they are level.
4
Sprinkle over the breadcrumbs and top with the tomato slices. Bake for 25 minutes or so until the top is golden brown and the sauce is bubbling up under the potato. Allow to stand for 10 minutes before serving.
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