Lighten up fish pie

Lighten up fish pie

All the creamy rich taste of a classic fish pie but low in fat and saturates.

By , 21 September 2015
Lighten up fish pie
  • Ready in: 90 mins
  • Serves: 6
  • Price: £1.79 per serving
Nutritional Info
Each 362g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt med
  • Energy 1223KJ 292KCAL
of your reference intake.
Typical energy values per 100g: 338kJ/81kcal.
  • 200g tenderstem broccoli
  • 250g smoked haddock fillet
  • 450g fresh haddock fillet
  • 125g button mushrooms, halved
  • 425ml skimmed milk
  • 1 bay leaf
  • ½ small onion
  • 800g Maris Piper potatoes (or King Edward potatoes), peeled and cut into chunks
  • 100g Asda Good For You Virtually Fat Free Fromage Frais
  • 25g Parmesan, grated
  • 100g peeled cooked prawns
  • 2 tbsp cornflour
  • 2 tbsp fresh parsley, chopped
  • Cut the broccoli into short lengths, add to a pan of boiling water and simmer for 4 minutes. Drain, rinse with cold water and drain again.

  • Put the fish fillets and mushrooms in a pan with the milk, bayleaf and onion. Partially cover, heat and simmer very gently for 5 minutes. Leave to cool.

  • Meanwhile, boil the potatoes until tender. Drain, return to the pan and stand over a very low heat for a few seconds to dry out. Mash with the fromage frais and Parmesan. Set aside.

  • Discard the onion and bay leaf. Lift out the mushrooms and fish and discard any skin and bones. Break the fish into large flakes, and put into a 2-litre pie dish with the mushrooms, broccoli and prawns.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Measure the milk and, if needed, add more to make up 425ml. Mix the cornflour with a little milk until smooth, then add the rest of the milk. Heat until boiling and thickened, whisking all the time, and simmer for a minute. Season and add parsley. Pour over the fish.

  • Top with the mashed potato, fluffing it with a fork, and bake for 25 minutes.