Fish pie

Fish pie

Sweet potato works well as a tasty pie topping - and as veg it counts towards your family's 5-a-day

By , 12 January 2016
Fish pie
  • Ready in: 50 mins
  • Serves: 6
  • Price: £1.76 per serving
Nutritional Info
Each 436g serving contains
  • Energy 1459KJ 349KCAL
  • Fat low
  • Saturates low
  • Sugars low
  • Energy 1459KJ 0.44KCAL
of your reference intake.
Typical energy values per 100g: 335kJ/80kcal.
  • 700g sweet potatoes, peeled and cubed
  • 300g white fish
  • 150g frozen prawns
  • 900ml skimmed milk
  • 6tbsp cornflour, mixed with 2tbsp of the milk
  • 200g pack Chosen by you 50% Less Fat Garlic & Herbs Light Soft Cheese
  • 25g Parmesan, grated
  • 3tbsp chopped parsley
  • tsp ground nutmeg
  • 150g frozen sweetcorn
  • 100g baby spinach
  • Put the sweet potatoes in a pan, cover with water, bring to the boil then simmer for 12-15 mins until tender. Drain well and mash until smooth.

  • Put the fish and prawns in a pan and pour over the milk. Simmer gently for 3 mins. Use a slotted spoon to transfer the fish and prawns to a 2L oven dish and break the fish into large chunks. Set aside.

  • Add the cornflour mixture to the milk and simmer until thickened. Stir in the soft cheese until the sauce is smooth. Add the Parmesan, parsley and nutmeg.

  • Preheat the oven to 200C/180C Fan/Gas 6. Simmer the sweetcorn for 3 mins and drain well. Add to the oven dish with the spinach. Pour over the sauce and mix well.

  • Top with the sweet potato mash and use a fork to rough up the top. Bake for 20 mins until golden on top.