Making fish pie can be a palaver – not this one! Our healthy fish pie is simple to make and ready in just over an hour
Ingredients
- 500g floury potato, cut into chunks
- 1medium swede (weighing about 600g/1lb 5oz), cut into chunks
- 200g tub low-fat soft cheese with garlic and herbs
- 150ml vegetable stock,(we used low sodium stock)
- 4 tsp cornflour, blended with 2 tbsp cold water
- 650g skinless, boneless cod, cut into large chunks
- 100g cooked peeled prawn
- 1 tsp chopped fresh parsley
Method
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Cook the potatoes and swede in boiling water until tender (about 20 minutes).
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Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
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Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
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Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.