Tuesday, February 2, 2016

Fish Pie

Fish pie is something I have been wanting to try out for a long time. I've found myself going over different ideas in my head of how to make the best one before finally settling on this one. I really love fish pie, something so indulgent about the rich creamy sauce topped with lashings of mashed potato. Now that fish is such good value in smartpoints, it makes it even easier to make a fish pie that is just as indulgent as any full fat version but that fits right in with the plan. 

My pictures do not do this justice at all and the next time I make this I'll be updating these. You get four huge portions at only 10 smartpoints per portion (or 3 smartpoints on No Count) and it is a perfect winter evening dinner. Serve with some steamed veg or a lovely mixed salad and you will not be looking for anything else the rest of the evening! 

Servings: 4
Smartpoints per Serving: 10 smartpoints
Smartpoints on No Count: 3 smartpoints

700g potatoes peeled
150g raw prawns
320g fish pie mix (I got mine in tesco, not frozen)
300ml skimmed milk (plus 2tbsp for mash)
200ml fish stock (made with 1/2 a cube)
1/2 tub of philadelphia lightest
1tbsp cornflour
1 leek
half a head of broccoli
15g butter
2 tbsp chopped dill

Cook the potato in boiling, salted water until soft. Drain and mash with 2 tbsp milk and the butter and season with some sea salt & lots of black pepper. Preheat the oven to 200C

Add the milk & stock to a pan and bring to the boil. Reduce to a simmer and stir in the cornflour. Simmer until the liquid has thickened and then stir in the philadelphia lightest. Mix through the dill and season to taste. 

Meanwhile, cut the broccoli into florets and  blanche for 1 minute in boiling water before draining and rinsing in cold water. Fry the leek in a little spray oil until soft. 

Scatter the fish, prawns, broccoli & leeks over an oven dish and pour over the milk mixture. Top with the mashed potato and cook in the preheated oven for 25-30 minutes until the top is golden and crispy in places. 

Let sit for 5 minutes and then serve along side a mixed salad or some steamed green veg. 

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