All the creamy rich taste of a classic fish pie but low in fat and saturates
(10 votes)
Cook: 1 Hour 30 Mins
Serves: 6
Price: £1.79 per serving
Nutritional Information
Each 362g serving contains
Energy
1220kj
292kcal
1220kj
292kcal
15%
Fat
3.0g
3.0g
Low
4%
4%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
5.4g
5.4g
Med
6%
6%
Salt
1.40g
1.40g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
337kj/81kcal
Typical energy values per 100g:
337kj/81kcal
Ingredients
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
Method
1
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.
2
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.
3
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.
4
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.
5
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.
6
Top with the mashed potato, fluffing it with a fork, and bake for 25 minutes.