Recipe

Smoky Fish Pie with Veg

Name: Smoky Fish Pie with Veg
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Yield: 4
Ingredients: ["500g potatoes","300g cauliflower florets ","300ml and 2 tbsp semi-skimmed milk ","1 leek, finely sliced ","1 tsp olive oil ","2 carrots, grated ","1 small courgette, grated ","2 tbsp plain flour ","150ml reduced-salt vegetable stock ","1 tsp Dijon mustard ","1 tsp smoked paprika ","Pinch of black pepper ","150g frozen peas ","400g frozen white fish fillets, thawed and chopped ","2 tbsp chopped parsley ","20g reduced-fat mature Cheddar "]

Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 60 minutes

4 servings

Fibre source, High protein, Low salt, Low saturated fat, Low sugar

Pescetarian

This lighter take on a fish pie is packed with flaky white fish and plenty of hidden vegetables in a creamy, smoky sauce. Topped with a fluffy potato and cauliflower mash, it's every bit as comforting as the traditional version while being lower in saturated fat. A warming family favourite that's full of goodness, perfect for chilly evenings and comes in at less than £2 per portion.

Method

Preheat the oven to 180°C.
Boil the potatoes and cauliflower together until soft. Mash with 2 tbsp milk until smooth.
Heat a large pan over a medium heat and soften the leek in the olive oil for 5 minutes.
Add the grated carrot and courgette and cook for another 3–4 minutes.
Stir in the flour and cook for 1 minute then gradually whisk in 300ml milk and stock until smooth.
Stir in the mustard, paprika and black pepper and simmer until thickened.
Add the peas and fish and cook gently for 4–5 minutes until the fish just begins to flake.
Stir through the parsley and transfer to a baking dish.
Spoon over the potato and cauliflower mash, roughing up the surface with a fork. Sprinkle with the cheese.
Bake at 180°C for 30 minutes until bubbling and golden.