- 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.