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
Total time1 hr and 15 mins
Serves 4
500g floury potato, cut into chunks1medium swede (weighing about 600g/1lb 5oz), cut into chunks200g tub low-fat soft cheese with garlic and herbs150ml vegetable stock,(we used low sodium stock)4 tsp cornflour, blended with 2 tbsp cold water650g skinless, boneless cod, cut into large chunks100g cooked peeled prawn1 tsp chopped fresh parsley
STEP 1Cook the potatoes and swede in boiling water until tender (about 20 minutes).STEP 2Preheat 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.STEP 3Stir the fish into the sauce with the prawns and parsley. Season with some pepper.STEP 4Tip 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.
