Lighter fish pie
- 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.