Fish pie
4
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A much-loved classic: tender fish in a creamy sauce under a comforting blanket of fluffy mash – make it in advance and eat at your leisure
Ingredients
Potatoes, Raw
700 g
Semi Skimmed Milk
2 tablespoon(s)
Dijon Mustard
2 teaspoon(s), level
Plain White Flour
15 g
Vegetable stock cube
½ cube(s)
Half Fat Crème Frâiche
3 tablespoon(s), level
Dill, Fresh
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Fish pie mix
450 g
Peas, frozen, boiled
150 g
Parmesan Cheese
15 g
Courgette
2 medium
Green Beans
4 portion(s), medium
Low Fat Spread
15 g
Lemon Juice, Fresh
20 ml
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4.
2
Cook the potatoes in a pan of boiling water for 15 minutes or until soft. Remove from the heat and drain, then mash roughly with a potato masher, adding the semi-skimmed milk. Stir through the mustard, then season and set aside.
3
Melt the low-fat spread in a pan and heat until foaming. Stir in the flour to form a paste and cook over a gentle heat for 1-2 minutes, before slowly adding the stock. Do this a little at a time, whisking well, so there are no lumps. Once you have a smooth sauce, simmer for 5 minutes until thickened. Remove from the heat and stir through the crème fraîche and dill. Season to taste.
4
Mist a 1.5-litre pie dish with cooking spray. Add the fish and peas to the sauce and stir gently to combine, then tip into the pie dish. Top with the mashed potato, scatter over the parmesan and bake for 20 minutes until golden and bubbling. Serve with the steamed veg and lemon wedges.
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