Fish Pie

Prep time 15 min cook time 60 min serves 4-6

Typical nutritional content (per portion)

328Calories 11.6gFat 3.8gSaturates 0.5gSalt 5.4gSugars

Ingredients

550g (1.25lb) potatoes, peeled, cut into chunks

1 small onion, roughly chopped

1 fresh thyme sprig

1 small bay leaf

A few black peppercorns

500ml (17fl oz) low-fat milk, plus extra for the mashed potato

3 eggs 750g (1.75lb) haddock, salmon, cod or whiting fillets or use a mixture

100g (4oz) mushrooms, sliced

1 tbsp softened butter

3 tablespoons plain flour

1 tablespoon fresh parsley, chopped

Freshly ground white pepper

Method

Cook the potatoes in a pan of water for 15-20 minutes until tender.

Meanwhile, place the onion in a large pan with the thyme, bay leaf, peppercorns and milk. Bring to the boil and simmer for 3-4 minutes. Set aside to infuse for 10 minutes, then strain and put the strained milk to one side.

Drain and mash the potatoes until smooth and add enough milk to give a creamy but firm consistency.

Place the eggs in a pan with water and simmer for 10-12 minutes until hard-boiled, then shell and roughly chop.

Lower the fish fillets into the infused milk, then bring to a simmer and cook for 3 minutes or until the fish is just tender. Transfer to a plate, then roughly flake, discarding the skin and bones. Strain the milk – you’ll need 350ml (12fl oz) for the sauce.

Place the mushrooms in a small pan of boiling water for 2 minutes. Drain and set aside until needed. Melt the butter in a pan, then add the flour and stir over a low heat for 1 minute. Gradually add the strained milk, beating until smooth. Simmer for 2-3 minutes until nicely thickened. Season lightly with pepper and stir in the parsley.

Preheat the oven to 180°C /Gas mark 4

Spread a layer of flaked fish in the bottom of the ovenproof dish. Arrange a layer of hard-boiled eggs with a few spoons of the sauce on top of the fish. Top this with a layer of the mushrooms and some more sauce.

Spread the mashed potatoes on top and bake for 25-30 minutes until bubbling and golden.

Serve the fish pie straight to the table in its ovenproof dish.

*Optional – for an even healthier option add some steamed kale to the potato topping.

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